Slice the broccoli into 1/2” thick cross sections.

Slice the zucchini into 1/2” planks.

Chop the herbs.

Cook the broccoli and zucchini - you can do this on the grill until tender (about 8 minutes), on the stovetop (about 4-5 minutes), or in the oven at 400F, flipping half way through (20 min for broccoli, 10 min for the zucchini).

Chop the cooked zucchini and broccoli into 1/2” pieces. Add the chopped veggies into a mixing bowl along with the pecorino cheese, lemon juice, chopped herbs, and more freshly ground black pepper.

Slice the mushrooms and shallots.

Butterfly the chicken breasts so they are ~1/2”-1” thick. Season all sides with kosher salt.

Add the cornstarch to a shallow plate. Coat the chicken in the cornstarch and set aside on a plate.

Heat a pan on medium high heat. Add 1 tablespoon of olive oil, then add an even layer of the chicken breasts. Cook for 3-4 minutes, or until brown, then flip. Cook for another 2 minutes, then remove from the heat. Repeat for any remaining chicken that didn’t fit into the pan initially.

To the pan, add another tablespoon of olive oil. Add the sliced shallots and mushrooms. Cook for 7-8 minutes on medium high heat. When the mushrooms are cooked and the shallots are soft, add a pinch of salt, then deglaze with the red wine. Let this cook down for 1-2 minutes, then add the chicken broth. Bring this up to a simmer, then add in the browned chicken. Add another pinch of salt to the sauce and cook the chicken for another 3-5 minutes, or until the inside has reached 165F. You can add another 1/4 cup of water or chicken broth if it doesn’t look like there’s enough sauce.

Plate the chicken, add some sauce over the chicken, and garnish with basil. Top with several large scoops of the charred broccoli and squash salad to the side and top of the chicken.