Ingredients

For the Chicken

• 1/4 cup Herbs de Provence Olive Oil
• 3 tablespoons Cherry Dark Balsamic Vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 2 pounds boneless, skinless chicken breasts
• Additional Cherry Dark Balsamic for brushing while grilling

For the Zucchini

• 2 medium zucchini, sliced lengthwise into planks
• 1 tablespoon Herbs de Provence Olive Oil
• Sea salt and cracked black pepper

For the Greens

• 4 cups baby arugula and spinach mix
• 1 tablespoon Herbs de Provence Olive Oil
• 1 teaspoon Cherry Dark Balsamic Vinegar
• Pinch of sea salt

Adjust the olive oil and balsamic to taste. Some prefer a lightly dressed salad, while others enjoy a more pronounced balsamic flavor.

For Serving

• Herb goat cheese, crumbled

Instructions

1. In a bowl, whisk together the Herbs de Provence Olive Oil, Cherry Dark Balsamic, garlic, Dijon mustard, salt, and pepper.
2. Place the chicken in a zip-top bag or shallow dish and coat evenly with the marinade. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium heat.
4. Brush the zucchini planks with Herbs de Provence Olive Oil and season lightly with salt and pepper.
5. Grill the chicken until nearly cooked through. During the final few minutes of grilling, brush lightly with additional Cherry Dark Balsamic to create a caramelized glaze. Remove from grill and let rest before slicing.
6. Grill the zucchini until tender with light grill marks, about 2–3 minutes per side.
7. In a large bowl, toss the baby arugula and spinach with Herbs de Provence Olive Oil, Cherry Dark Balsamic, and a pinch of sea salt.
8. Arrange the dressed greens on a serving platter or individual plates. Top with grilled zucchini, sliced chicken, and crumbled herb goat cheese.
9. Finish with a light drizzle of Cherry Dark Balsamic and serve immediately.

Serving Suggestion

Pair with a crisp Sauvignon Blanc or Pinot Grigio for a fresh and flavorful summer meal.