Ingredients:
1/3 c balsamic vinegar
4 tsp Dijon mustard
2 Tbsp honey
2 tsp lemon juice
¼ dried thyme
¼ salt, divided
Freshly ground black pepper
2 Tbsp avocado oil
1 pound chicken breasts, pounded to ½ thickness
1 yellow bell pepper, sliced
1 red pepper, sliced
1 green pepper, sliced
1 red onion, sliced
2 tsp butter, cubed
Instructions:
- Whisk vinegar, mustard, honey, lemon, thyme, and 1/8 tsp each of salt and pepper in a medium bowl.
- Slowly drizzle 1 Tbsp oil while whisking.
- Pour half marinade into small bowl to reserve.
- Add chicken to marinade and coat evenly.
- Chill chicken and reserved marinade, at least 30 min or overnight.
- Preheat grill on medium heat. Toss peppers and onion with remaining oil, salt, and pepper. Remove chicken from marinade.
- Oil grill and place vegetables and chicken on grate.
- Cook until vegetables are tender and chicken is done, about 5 min/side.
- Remove from grill.
- Microwave reserved marinade for 30-sec until hot. Whisk in butter. Drizzle over chicken and vegetables.