Grilled Balsamic Chicken with Zucchini Noodles

In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, half of the minced garlic, salt, and pepper to create the marinade.

Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Let marinate for at least 20 minutes in the refrigerator.

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.

Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

While the chicken rests, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the remaining garlic and sauté for 30 seconds until fragrant.

Add the zucchini noodles and cherry tomatoes to the skillet. Sauté for 2-3 minutes just until tender-crisp. Avoid overcooking to prevent sogginess.

Season the zucchini noodles with a pinch of salt and pepper. Toss in the fresh basil.

Divide the zucchini noodles among four plates, top with the sliced grilled chicken, and drizzle with any remaining pan juices.