Balsamic Grilled Chicken and Zucchini Recipe For Feminine Issues
Ingredients
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 1 tbsp orange zest
- 1 tsp fresh oregano, chopped
- 2 medium yellow zucchini, about 1 lb.
- 2 medium green zucchini, about 1 lb.
- kosher salt
- 1 1/2 lb chicken breast, boneless, skinless, pounded to 1.2 thickness
- extra-virgin olive oil
- black pepper, ground
- sea salt
Instructions
- 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.
- 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.
- 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.
- 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.
Eliza Fitzpatrick
yummy dish!