•1/2 oz apple cider vinegar
•8 oz asparagus
•2 boneless, skinless chicken breast
•1/2 oz feta cheese
•1 tbsp grainy mustard
•1/2 oz light brown sugar
Preheat oven to 400. Trim ends off asparagus and dice zucchini. Pat chicken dry and season with salt and pepper.
Combine vinegar, mustard, a pinch of salt, a pinch of pepper and 2 tbsp olive oil in a bowl.
Grill chicken on grill (I used stovetop cast iron) for 3 minutes on each side. Transfer to baking sheet and baste with 1/2 vinegar mixture. Place in oven for 15 minutes.
While chicken cooks, place asparagus on baking sheet. Brush with olive oil and season with salt and pepper. Cook asparagus for 10 minutes.
Toss chopped zucchini in a bowl with 2 tbsp of olive oil and season with salt and pepper. Place zucchini pieces on stove top grill. Cook on each side for 3-4 minutes.
Once food is cooked, plate food and top chicken with remaining vinaigrette and top asparagus with feta. Enjoy!