Grilled Chicken with Balsamic Roasted Peppers

For the Balsamic Glaze: Mix the vinegar and sugar in a small pan over low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. Will keep it for up to 2 weeks. 

 

For the Chicken: Season chicken with allspice and spray with olive oil. Grill the chicken on both sides until it reaches an internal temperature of 165°.

Place peppers in a warm saute pan and put in a 450°  oven for 30 to 40 minutes,

Let cool for 30 minutes before removing the stems.

Drizzle with balsamic glaze to coat Heat a nonstick saute pan and spray with olive oil spray. Add farro and quinoa, then saute over medium heat Add tomatoes and asparagus to saute pan Add pesto vinaigrette, almonds, and salt and pepper. Heat through.

For the Vinaigrette: Combine ingredients in a stainless steel mixing bowl. Whisk together until incorporated.

Transfer to a storage container. Cover and refrigerate for up to 48 hours.

To Serve: Place the sauteed ingredients in the center of a large, round plate, piled high in the center. Top with hot, glazed peppers, reserving two pieces. Stack chicken on top Place left-over peppers on top of the chicken. The pesto vinaigrette must be added right before plating Drizzle balsamic glaze around the plate. Garnish with almonds, basil, and feta.