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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.


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


  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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  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!



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