Balsamic Chicken with Grilled Zucchini and Lemon Pepper Orzo


* 4 Chicken Breasts, sliced thick
* 1/3 c. Balsamic Vinegar
* 1  c. plus 3 T. Olive Oil, separated
* 2 T. Thyme, separated
* 2 t. Salt, separated, plus extra
* 3 t. Pepper, separated, plus extra
* 1 t. Oregano
* 1 Clove Garlic, crushed
* 1 T. Honey
* 2 large Zucchini, sliced lengthwise
* 16 oz. dried Orzo Pasta
* 1/3 c. fresh Lemon Juice and the Zest of 1 Lemon
* 2 T. fresh chopped Parsley (optional)


1. Bring a medium pot of salted water to a boil.
Whisk 1/2 cup of oil, balsamic, crushed garlic, honey, 1 T. thyme, oregano, 1 T. pepper, and 1 t. salt in a bowl.
3. Place chicken breasts in the balsamic marinade. Toss and let marinate for at least 10 minutes (longer is better, but not necessary).
4. While the chicken is marinating, heat up the grill.
5. Place zucchini a bowl with 3 tablespoons of  oil, 1 T. thyme, 1 T. salt and 1 T. pepper and mix. Marinate until zucchini is ready to go onto the grill.
6. Grill chicken breasts over medium- high heat for about 10 minutes and flip over. Grill for another 5-7 minutes or until the thickest part of the breast reads 165 degrees on a meat thermometer.
7. Grill zucchini with the chicken for about 5-7 minutes and flip. Cook for another 3-5 minutes.
8. Cook orzo according to package directions and drain. 
9. In a large bowl, mix 1/2 cup of oil, parsley, lemon juice, zest, salt, and pepper. Mix in orzo.