Honey Balsamic Grilled Chicken & Vegetables


  • 1 1/2 lbs boneless chicken cutlets
  • 3 tbsp. pesto
  • 1 clove crushed garlic
  • 1/4 tsp. crushed red pepper flakes
  • Juice from 1/2 lime
  • 2 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. raw honey
  • Kosher salt
  • 1 lb asparagus
  • 2 medium zucchini
  • 1 red bell pepper (seeded and sliced into strips)
  • Olive oil cooking spray


  1. Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
  2. Mix oil, balsamic vinegar, honey, and 1/4 teaspoon salt in a  small bowl.
  3. Heat a grill over medium high, be sure grates are clean and well oiled to prevent sticking.
  4. Put veggies on 1 large grill tray or 2 small trays, spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.
  5. Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and pour the balsamic dressing over everything.


Recipe provided by Sodexo