INGREDIENTS
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1 1/2 lbs boneless, skinless thin sliced chicken cutlets
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3 tbsp homemade pesto (or store bought)
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1 clove crushed garlic
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1/4 tsp crushed red pepper flakes
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juice from 1/2 lime
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2 tbsp olive oil
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3 tbsp balsamic vinegar
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1 tbsp raw honey
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kosher salt
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1 lb asparagus (1 bunch), tough ends removed
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2 medium zucchini, sliced 1/4-inch thick
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1 red bell pepper, seeded and sliced into strips
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olive oil cooking spray