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Honey-Mustard Chicken over Zucchini Halves
with tomato and peach salsa

Active: 35 min Total: 1 hr 5 min
This honey-mustard chicken with tomato and peach salsa was a huge hit last year so we're bring this meal back while peaches and tomatoes are still in season. Enjoy!


Honey-Mustard Marinade:
  • Honey - 1 1/2 Tbsp
  • Dijon mustard - 1 1/2 Tbsp
  • Bragg's / coconut aminos - 1 1/2 tsp
  • Vinegar, apple cider - 2 tsp
  • Cooking oil - 1 Tbsp
  • Paprika - 1/4 tsp
Honey-Mustard Chicken over Zucchini Halves:
  • Chicken breasts, boneless & skinless - 2 , halved
  • Honey-mustard marinade - 3 Tbsp + 1 1/2 Tbsp ((Ingredients listed separately))
  • Zucchini - 4 , halved lengthwise
Tomato and Peach Salsa:
  • Green onions - 1 stalk , chopped
  • Roma tomatoes - 3 , chopped
  • Peaches - 2 , chopped
  • Limes - 1 , juice of
  • Coriander - 1/2 tsp
  • Paprika - 1/2 tsp


  1. Make honey-mustard marinade - Mix together honey, Dijon, aminos, apple cider vinegar, oil, and paprika. Season with salt and pepper.
  2. Marinate chicken - Halve chicken breasts, and place into a baking dish. Cover in first part of marinade and tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Green onions / Tomatoes / Peaches - Prep as directed. (Can be done up to 3 days ahead)
  4. Make tomato and peach salsa - Toss together green onions, tomatoes, peaches, lime juice, coriander, and paprika. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
  5. Zucchini - Slice in half lengthwise. Brush with some oil and sprinkle with salt and pepper.

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  1. If making chicken and zucchini on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken breast halves and zucchini over direct heat. Sear on each side for ~3 minutes (keeping cover closed). Move chicken and zucchini to lower heat and cook chicken for another 2 to 3 minutes (or until chicken is cooked through) and zucchini for another 4 to 5 minutes with cover closed.
  2. If making chicken and zucchini on the stovetop: Microwave zucchini for ~2 minutes. Heat a grill pan over medium-high heat. Brush pan with oil and then add chicken and zucchini to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes.
  3. Let chicken rest for ~5 minutes. Chop into bite-sized pieces and toss with second part of the marinade.
  4. Plate by laying out 2 zucchini halves, topping with chicken and salsa.



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