Instructions

• In a bowl combine 3 tbsp pesto, 1 crushed garlic clove, 1/4 tsp crushed red pepper flakes, juice from 1/2 lime and 1/2 tsp kosher salt. Add the 1 1/2 lbs chicken cutlets, coat both sides with the marinade, cover or seal, and refrigerate at least 1 hour or overnight.
• In a small bowl whisk 2 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tbsp raw honey and 1/4 tsp kosher salt; set the dressing aside.
• Preheat a grill to medium-high. Clean the grates and lightly coat them with olive oil cooking spray to help prevent sticking.
• Arrange the 1 lb asparagus (tough ends removed), 2 medium zucchini sliced 1/4-inch thick, and 1 red bell pepper (seeded and sliced into strips) on a large grill tray or two smaller trays (or plan to cook in batches). Spray the vegetables with olive oil cooking spray and sprinkle with kosher salt.
• Grill the vegetables, turning constantly, until the edges are browned, about 6 to 8 minutes. Transfer the vegetables to a plate and set aside.
• Remove the chicken from the marinade, letting excess drip off. Grill the cutlets 4 to 5 minutes per side, until grill marks appear and the chicken is cooked through.
• Transfer the cooked chicken to a platter, top with the grilled vegetables, and pour the balsamic-honey dressing evenly over everything before serving.