Drizzle on honey-balsamic glaze to add sweet and tangy flavor to this low-carb plate.
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 35 MINS
1/2 c. honey
1/2 c. balsamic vinegar
1 tbsp. orange zest
1 tsp. chopped fresh oregano
2 medium yellow zucchini (about 1 lb.)
2 medium green zucchini (about 1 lb.)
1 1/2 lb. Tyson Boneless Skinless Chicken Breasts, pounded to 1/2″ thickness
extra-virgin olive oil
Freshly ground black pepper
sea salt, such as Maldon
- In a small sauce pan over medium heat add honey and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 10 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 the blade against the length of each zucchini. Season with salt and set aside.
- Preheat grill on medium-high. Drizzle Tyson Boneless Skinless Chicken Breasts 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 170°, 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 with a drizzle of balsamic-honey glaze and a sprinkle of sea salt. Serve immediately.