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Grilled Chicken with Balsamic Tomato Salsa
and zucchini / bell peppers

Active: 40 min Total: 1 hr
Inspired by the Italian summer salad with tomatoes and basil, this balsamic-marinated chicken is great cooked on the stovetop or out on the grill.
Smarts: We love the flavors of grilled zucchini and bell peppers to serve on the side, but feel free to grab any of your favorite summer vegetables and serve them instead.
Tags

Ingredients

Metric
Servings:
4
Grilled Chicken with Balsamic Tomato Salsa:
  • Chicken breasts, boneless and skinless - 1 1/2 lbs, halved
  • Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp
  • Shallots - 2 cloves, diced
  • Tomatoes, medium - 1, chopped (preferably heirloom)
  • Basil (opt) - 10 leaves, chopped
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 tsp
Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 2 Tbsp
Grilled Zucchini and Bell Peppers:
  • Zucchini - 1 lb, spears
  • Bell peppers, red - 2, quartered, stems removed
  • Balsamic Vinaigrette (ingredients listed separately) - 2 Tbsp

Nutrition Facts

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Prep

  1. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), mustard, and honey. Add cooking oil while whisking. (Can be done up to 5 days ahead)
  2. Marinate chicken - (If prepping right before cooking and using a grill, get grill heating while chicken marinates.) Halve chicken to thin. Combine chicken with vinaigrette (portion for chicken), turning to coat on both sides. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Shallots / Zucchini / Bell Peppers - Prep as directed and store separately. (Note: If you are going to use the grill, make sure to keep the bell pepper quarters quite large so they don’t fall through the grill grates.) (Can be done up to 5 days ahead)
  4. Tomatoes / Basil - Prep as directed.
  5. Make tomato salsa - Combine tomatoes, shallots, basil, vinegar (portion for chicken), and olive oil.

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Make

  1. If cooking on the grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  2. Toss zucchini and peppers with vinaigrette (portion for vegetables). Season with some salt and pepper.
  3. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.
  4. {grill}: Place chicken over direct heat. Sear chicken on both sides until lightly charred. Move chicken to indirect heat.
  5. {grill}: Next, place zucchini and bell peppers over direct heat and sear on both sides. Move vegetables to indirect heat and close the lid to continue cooking until vegetables are tender and chicken is cooked through. (Chicken is done when it reaches 165F / 74C.)
  6. If cooking on the stovetop / oven: Heat a large oven-safe skillet or oven-safe grill pan over medium heat. Brush with some oil. Add zucchini and peppers and cook on all sides until tender, 5 to 7 minutes. Set aside, covered to keep warm. Return pan to heat.
  7. {stovetop / oven}: Reduce heat under pan to medium-low and brush pan with some more oil. Sear chicken on both sides until cooked through. (Chicken is done when it reaches 165F / 74C.)
  8. Stir tomato salsa and season with some salt and pepper.
  9. Serve chicken with tomato salsa on top. Serve zucchini and bell peppers on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (39)
Gluten-free (6)
Paleo (1)
Vegetarian (4)

Most Helpful

I mistakenly thought this was a sandwich and the Olive bread was cut thick and really hard to put in mouth. Haha It would work as a open faced sandwich and will make again NOT as a sandwich. Zucchini was surprisingly delicious!

By: Diane
Posted: Jun 09, 2020
Diet: Original
1 Helpful

31 reviews

Made the veggie salad with the original version caprese chicken to suit all diets. Salad was a hit too! Saved half the focaccia for pesto caprese focaccia panini next day.

By: Jessie
Posted: Sep 07, 2021
Diet: Vegetarian
0 Helpful

Easy and very comforting meal

By: Thomas
Posted: Sep 14, 2020
Diet: Vegetarian
0 Helpful

So good!! I got to use zucchini and tomatoes from my garden and basil from my sister's garden. Super easy and a great summer meal

By: Kimberly
Posted: Jul 30, 2020
Diet: Gluten-free
0 Helpful

This didn't really come together well for me.

By: Jenna
Posted: Jul 30, 2020
Diet: Original
0 Helpful

I can’t grill so I had to cook this on the stove and it definitely wants a grill. I’d probably pass on the marinade if I can’t grill when cooking again and just go with a balsamic glaze over top for that kick and bake the zucchini. Good meal otherwise.

By: Christopher
Posted: Jul 21, 2020
Diet: Original
0 Helpful

I had hoped for more flavor from the marinade, and maybe I didn't marinate it long enough. I will definitely try again, though, as I love the flavor combinations.

By: Kristen
Posted: Jul 07, 2020
Diet: Original
0 Helpful