Name: Balsamic Grilled Chicken and Zucchini
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 c. honey -; 1/2 c. balsamic vinegar -; 1 tbsp. orange zest -; 1 tsp. chopped fresh oregano -; 2 medium yellow zucchini (about 1 lb.) -; 2 medium green zucchini (about 1 lb.) -; Kosher salt -; 1 1/2 lb. Tyson Boneless Skinless Chicken Breasts, pounded to 1/2" thickness -; Extra-virgin olive oil -; Freshly ground black pepper -; sea salt, such as Maldon -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Balsamic Grilled Chicken and Zucchini

1. 1/2 c. honey -

2. 1/2 c. balsamic vinegar -

3. 1 tbsp. orange zest -

4. 1 tsp. chopped fresh oregano -

5. 2 medium yellow zucchini (about 1 lb.) -

6. 2 medium green zucchini (about 1 lb.) -

7. Kosher salt -

8. 1 1/2 lb. Tyson Boneless Skinless Chicken Breasts, pounded to 1/2" thickness -

9. Extra-virgin olive oil -

10. Freshly ground black pepper -

11. sea salt, such as Maldon -

How to cook deliciously - Balsamic Grilled Chicken and Zucchini

1. Stage

In a small sauce pan over medium heat add honey and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 10 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving.

2. Stage

Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running the blade against the length of each zucchini. Season with salt and set aside.

3. Stage

Preheat grill on medium-high. Drizzle Tyson Boneless Skinless Chicken Breasts with olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 170°, 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil.

4. Stage

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles with a drizzle of balsamic-honey glaze and a sprinkle of sea salt. Serve immediately.