Grilled Honey Mustard Chicken / Grilled Zucchini

Here's a yummy healthier alternative for the grill. It's super easy to prepare, and if you don't feel like firing up the grill outside, you can use a grill pan or broiler.

Grilled Honey Mustard Chicken - this marinade/sauce is so simple but tastes amazing

Ingredients:

• 1/2 C. dijon mustard
• 1/2 C. honey
• 2 Tbsp. olive oil
• 1 Tbsp. worcestershire sauce
• 2 lbs. boneless, skinless chicken breasts (about 4 breast halves)

Cut each chicken breast in half (across) so that you have about 8 relatively equal sized portions and place them in a shallow dish suitable for marinating. In a small bowl combine the mustard, honey, oil, and worcestershire sauce. Pour half of the sauce over the chicken and reserve the other half for basting later. Refrigerate the chicken for several hours.

Heat your grill (or grill pan or broiler). Grill the chicken for 6 minutes, flip and grill for 6 minutes more. Baste with the reserved sauce and grill for 3 more minutes, or until the chicken is cooked through.

Grilled Zucchini - this method works for lots of different vegetables: peppers, onions, mushrooms, eggplant, or asparagus

Ingredients:

• 2 zucchini, cut in half (across), then sliced lengthwise into rectangles
• 1 Tbsp. olive oil

• 2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. chopped fresh herbs (I used a combination of rosemary, basil, and flat-leaf parsley)
• salt and pepper to taste

Drizzle 1 Tbsp. olive oil over the prepared zucchini and turn to coat. Grill the zucchini for 8-10 minutes, turning once. Meanwhile, mix the balsamic vinegar, 2 Tbsp. olive oil, herbs, salt, and pepper. Remove the zucchini from the grill and drizzle with the dressing before serving.