AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 pound boneless skinless chicken cutlets
 2 tablespoons pesto
 1 clove crushed garlic
 1/4 teaspoon crushed red pepper flakes
 1/2 lime, juiced
 2 1/2 tablespoons extra virgin olive oil, divided
 2 tablespoons balsamic vinegar
 2 teaspoons maple syrup
 1/4 teaspoon sea salt, plus more to taste
 1 pound asparagus, tough ends removed
 2 medium zucchini, sliced 1/4-inch thick
 1 red bell pepper, seeded and sliced into strips
Prep:
1

Mince garlic. Juice lime.

2

Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 30 minutes, or up to 12 hours.

3

Cut woody ends off of asparagus, slice zucchini and red pepper into 1/4 inch slices,.

Make:
4

Mix 1 1/2 tablespoons olive oil, balsamic vinegar, maple syrup and 1/4 teaspoon salt in a small bowl.

5

Heat a grill over medium-high; once hot, oil grates.

6

Cook chicken about 4 to 5 minutes on each side or until cooked through. Transfer to a platter and let rest, covered with foil.

7

Brush veggies with remaining olive oil, season with salt and pepper and place carefully on the grill so that they don't fall through the grates (perpendicular to the grill grates is best, or use a grill basket).

8

Grill veggies, turning occasionally until the edges are browned, about 6 to 8 minutes total. Place on platter with chicken and drizzle with the maple/balsamic dressing.

Ingredients

 1 pound boneless skinless chicken cutlets
 2 tablespoons pesto
 1 clove crushed garlic
 1/4 teaspoon crushed red pepper flakes
 1/2 lime, juiced
 2 1/2 tablespoons extra virgin olive oil, divided
 2 tablespoons balsamic vinegar
 2 teaspoons maple syrup
 1/4 teaspoon sea salt, plus more to taste
 1 pound asparagus, tough ends removed
 2 medium zucchini, sliced 1/4-inch thick
 1 red bell pepper, seeded and sliced into strips

Directions

Prep:
1

Mince garlic. Juice lime.

2

Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 30 minutes, or up to 12 hours.

3

Cut woody ends off of asparagus, slice zucchini and red pepper into 1/4 inch slices,.

Make:
4

Mix 1 1/2 tablespoons olive oil, balsamic vinegar, maple syrup and 1/4 teaspoon salt in a small bowl.

5

Heat a grill over medium-high; once hot, oil grates.

6

Cook chicken about 4 to 5 minutes on each side or until cooked through. Transfer to a platter and let rest, covered with foil.

7

Brush veggies with remaining olive oil, season with salt and pepper and place carefully on the grill so that they don't fall through the grates (perpendicular to the grill grates is best, or use a grill basket).

8

Grill veggies, turning occasionally until the edges are browned, about 6 to 8 minutes total. Place on platter with chicken and drizzle with the maple/balsamic dressing.

Maple Balsamic Grilled Chicken And Vegetables