Grilled Chicken Breast with Vegetables

Ingredients

• boneless skinless chicken breast5.78 oz (164 g)
• fine salt0.11 oz (3 g)
• five-pepper blend0.04 oz (1 g)
• low-sodium soy sauce0.35 oz (10 g)
• balsamic vinegar0.35 oz (10 g)
• extra-virgin olive oil0.35 oz (10 g)
• eggplantGrilled vegetables1.45 oz (41 g)
• zucchiniGrilled vegetables1.62 oz (46 g)
• cherry tomatoesGrilled vegetables1.69 oz (48 g)
• fine saltGrilled vegetables0.04 oz (1 g)
• granulated sugarGrilled vegetables0.07 oz (2 g)
• yellow onionGrilled vegetables1.41 oz (40 g)
• sweet bell pepperGrilled vegetables0.92 oz (26 g)
• prepared balsamic vinaigretteGrilled vegetables0.35 oz (10 g)
• fresh thymeFor serving0.07 oz (2 g)

Directions

1. Cut the chicken breast into pieces about 5/8–3/4 inch (1.5–2 cm) thick.
2. Season with salt and spices and marinate briefly with soy sauce and balsamic vinegar.
3. Drizzle with olive oil.
4. Sear on a very hot grill and finish in a combi oven to an internal temperature of 162–165°F (72–74°C).
5. Thinly slice the vegetables, season with salt, drizzle with balsamic dressing, and grill. Grill the onion with its skin on and finish it in the oven with the chicken.
6. Garnish with a thyme sprig.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.