Balsamic Chicken with Grilled Corn and Swiss Chard

Ingredients:

• 4 skinless, boneless chicken breasts (about 0.7 kg)
• 2 tbsp extra-virgin olive oil + extra for greasing
• 2 tablespoons balsamic vinegar
• 1 tbsp ketchup
• 1 tbsp Dijon mustard
• 2 thick slices bacon, cut into 1cm pieces.
• 4 ears of corn, kernels removed (about 2 cups)
• 1 bunch Swiss chard, chopped (leaves separated from stems)
• 2 tablespoons unsalted butter
• 3 green onions, chopped

Preparation:

1. Preheat the grill to medium-high and lightly brush the grates with olive oil. In a small bowl, combine the balsamic vinegar, olive oil, ketchup, and mustard. Season the chicken with salt and black pepper and brush the balsamic mixture over the entire surface. Grill until cooked through and charred, 8-9 minutes per side; remove to a plate.
2. Meanwhile, heat a cast-iron skillet or Dutch oven on the stovetop or directly on the grill. Add the bacon and cook, stirring occasionally, until browned and crispy, about 5 minutes.
3. Add the corn kernels and chard stalks to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, green onions, and chard leaves. Cook until wilted, about 3 minutes. Season with salt and pepper to taste. Shred the chicken and serve with the corn mixture.