BBQ’d Rosemary Chicken with Apple Rainbow Chard

For the BBQ:
2 air chilled skinless chicken breasts (or whatever)
3 large stalks fresh tender rosemary, washed
balsamic vinegar
olive oil
salt & pepper

Mince the rosemary, trim the chicken, mix the ingredients together and marinade at least 1 hour. BBQ on medium high heat, removing when just barely cooked through. Let rest 2 minutes before slicing.

For the Chard:
1 bunch mixed chard (I used red & white), stalks chopped and leaves chiffonade
1/4-1/2 red bell pepper, diced
1 small or medium apple, cubed
salt & pepper, olive oil

Sautee chard stalks in olive oil, salt,  pepper at medium heat.  until starting to be tender. Add the bell pepper, cooking a few minutes. When all is tender, reduce heat to medium low and add the leaves and apples, cook until well wilted.