CS Grilled Dijon Chicken

Make marinade - Whisk together honey, mustard, soy sauce, and lemon juice (portion for chicken). (Can be done up to 5 days ahead)

Chicken - (This makes enough for 2 nights.) Slice chicken in half lengthwise to thin. (Can be done up to 2 days ahead)

Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Combine chicken and marinade, turning to coat chicken on both sides. Tenderize chicken with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

Zucchini / Plums / Bread - Prep as directed.

Heat grill to 400F / 204C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.

In a large salad bowl, whisk together lemon juice and olive oil (portions for salad). Pile arugula, zucchini, plums, and pine nuts on top. Wait to toss everything together until right before serving.

Brush bread slices on both sides with olive oil (portion for bread).

Remove chicken from marinade, gently shaking off any excess. Discard marinade. Season chicken on both sides with some salt and pepper.

Sear chicken over direct heat to get grill marks on both sides. (The honey in the marinade can burn, so keep a close eye on the chicken while it is on the hottest part of the grill.) Move chicken to indirect heat and close the lid. Continue cooking until chicken is cooked through, 4 to 6 minutes more.

Remove chicken from the grill and allow it to rest briefly. While chicken rests, sear bread slices over direct heat just to give them grill marks on all sides.

Toss salad until well combined. Season with some salt and pepper.

Serve chicken (remember to reserve half for Wednesday) with bread and salad on the side. Enjoy!

If you want to get a head start on Wednesday’s meal, go ahead and chop the chicken for that meal into bite-sized pieces.