Balsamic Grilled Chicken and Vegetable Bowls with Sun-Dried Tomato Sauce

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • For the chicken:
  • 1 1/2 lb. chicken breast
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp. honey
  • 2 tsp. Dijon
  • 1 garlic clove, minced
  • 3/4 tsp. sea salt
  • 1/2 tsp. black pepper
  • For the Sun-Dried Tomato Sauce:
  • 16 oz. jar sun-dried tomatoes in water, drained
  • 1/2 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 tsp. sea salt
  • 1/2 cup toasted almonds
  • For the Vegetables:
  • 4 medium zucchini, trimmed and halved lengthwise
  • 2 medium bell peppers, seeded and cut into wide strips
  • 1 large red onion, cut crosswise into 1/2-inch thick rounds
  • 1 tbsp. avocado oil
  • 2 tbsp. balsamic vinegar
  • 1 garlic clove, mined
  • To taste sea salt and black pepper

Directions

  1. Place all of the ingredients for the chicken in a large Ziploc bag. Seal and refrigerate for 2-4 hours.

  2. Combine the tomatoes, olive oil, lemon juice, garlic and salt in a food processor. Process until smooth. Add the almonds and process to combine. Taste and add more salt if desired. Set aside, or refrigerate until ready to serve.

  3. Heat a grill to medium-high heat. Remove the chicken from the marinade and grill for 5-6 minutes per side or until cooked throughout. Transfer to a platter and cover to keep warm. Reduce grill to medium-low heat.

  4. Brush the vegetables lightly with avocado oil. Grill for 8-12 minutes or until nicely marked and tender, flipping once halfway through. Transfer the veggies to a cutting board and chop roughly. Place in a bowl and toss with the 1 tbsp. avocado oil, vinegar, and garlic. Season to taste with salt and pepper.

  5. Slice the chicken breasts. To serve, arrange the veggies and chicken in bowls. Top each bowl with a spoonful of sun-dried tomato sauce.

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