Ingredients
1½lbschicken cutlets,boneless skinless thin sliced
3tbsphomemade pesto
1clovegarlic,crushed
¼tspred pepper flakes,crushed
½fromjuice lime
2tbspolive oil
3tbspbalsamic vinegar
1tbspraw honey
kosher salt
1lbasparagus,tough ends removed
2medium zucchini,sliced ¼-inch thick
1red bell pepper,seeded and sliced into strips
live oil cooking spray
Preparation
Marinate chicken with pesto, garlic, red pepper flakes, lime juice, and ½ teaspoon of salt for at least 1 hour, or overnight for best results.
Mix oil, balsamic vinegar, honey, and ¼ teaspoon of salt in a small bowl.
Heat a grill over medium-high, be sure the grates are clean and well oiled to prevent sticking.
Put veggies on 1 large grill tray, spray with olive oil, season with salt and pepper, and cook, turning constantly until the edges are browned for about 6 to 8 minutes. Set aside on a dish.
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, too with the veggies and pour the balsamic dressing over everything.
