Grilled Balsamic-Glazed Chicken Breasts
with Pesto Veggie Fusilli
The combination of juicy, tangy and sweet grilled chicken with corn and zucchini-laced pasta creates a satisfying and well-rounded meal that’s both comforting and flavourful.
Ingredients: Corn • Chicken breast • Zucchini • Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
170 g
Fusilli
(Contains: Wheat)
1 unit(s)
Zucchini
1 unit(s)
Corn on the Cob
½ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Wheat, Tree nuts, Triticale, Mustard, Sesame, Peanuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Soy, Milk, Wheat, Mustard, Sesame, Egg, Gluten, Crustaceans, Fish)
Not included in your delivery
2 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To the boiling water, add fusilli. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- While fusilli cooks, quarter zucchini lengthwise.
- Husk corn, then halve crosswise.
- On an unlined baking sheet, arrange zucchini and corn. Drizzle 1 tsp (2 tsp) oil over top, then season with half the garlic salt and pepper. Toss to coat.
- Pat chicken dry with paper towels, then arrange on the other side of the baking sheet. Season with remaining garlic salt and pepper. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- To one side of the grill, add chicken. Close lid and grill for 6-8 min per side, until chicken is cooked through.**
- Meanwhile, add corn to the other side of the grill. Close lid and grill for 4-6 min, turning occasionally, until tender.
- Add zucchini to the grill. Close lid and grill for 2-4 min, flipping once, until tender-crisp.
- Transfer chicken and veggies to a clean plate.
- Loosely cover chicken with foil and set aside to rest for 2-3 min.
- Cut zucchini into 1/2-inch pieces.
- Place cut-sides of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To the pot with fusilli, add zucchini, corn, pesto and any chicken resting juices. Stir to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)
- Thinly slice chicken.
- Divide pasta between plates.
- Top pasta with chicken.
- Drizzle balsamic glaze over chicken.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops, then increase the grilling time to 6-8 min per side.**
