August 09, 2016

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Balsamic Grilled Chicken and Zucchini

BALSAMIC GRILLED CHICKEN AND ZUCCHINI
1/2 c. honey
1/2 c. balsamic vinegar
zest and juice from 1 orange
1 tsp. chopped fresh oregano
1 1/2 lb. boneless, skinless chicken breast, pounded to 1/2" thickness
extra-virgin olive oil
2 medium yellow zucchini
2 medium green zucchini
   In a small sauce pan over medium heat add honey, orange juice and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 15-20 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 blade against the length of each zucchini. Season with salt and set aside. Preheat grill on medium-high. Drizzle chicken 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 165 degrees F; 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. Drizzle balsamic-honey glaze and sprinkle sea salt. Serve immediately.

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