Honey Glazed Chicken with Griddled Veggies

Chicken 2 boneless, skinless chicken breasts (5-6 ounces each) 1 tablespoon extra virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Glaze 1½ tablespoons honey 1 tablespoon white wine vinegar ½ tablespoon Dijon-style mustard ¼ teaspoon freshly ground black pepper 3 tablespoons low-sodium soy sauce Vegetables ½ medium zucchini, halved and cut into ½-inch semicircles ½ cup corn kernels (fresh or frozen) ½ medium-small onion, thinly sliced 1 tablespoon unsalted butter, melted 3 large fresh basil leaves, thinly sliced (chiffonade) ¼ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided

Calories 610 (58% from fat) • carb. 30g • pro. 35g • fat 40g • sat. fat 10g • chol. 105mg • sod. 2150mg • calc. 63mg • fiber 4g

Fit the Cuisinart® Griddler® Combo with one griddle plate and one grill plate. Preheat the grill side to high and the griddle side to medium. Coat the chicken breasts with the olive oil; sprinkle with salt and pepper. Reserve. Combine all ingredients for glaze. Brush each side of the chicken breasts with the glaze. In a medium bowl, toss the zucchini, corn and onion with the butter, basil, and half of the salt and pepper. Place the chicken on the preheated grill plate. Cook on each side for 3 to 3½ minutes, reapplying the glaze after each turn. Continue cooking for a total of about 10 minutes, or until the chicken is fully cooked. While the chicken is cooking, arrange the vegetables on the preheated griddle plate. Cook, stirring occasionally, 6 to 8 minutes, or until zucchini is tender and lightly browned.