Slice zucchini, squash, pepper, onion, carrots, and potatoes into bite-size portions
Place sliced vegetables on grill and cook until ready. Remove from heat and set aside.
Heat 1 Tbsp. olive oil in pan over medium heat. Pan-sear chicken breast in oil.
In a separate pan, heat remaining oil. Add brown sugar and honey and stir to combine. Add shallots and portobello mushroom and cook over low heat until caramelized.
Add chicken to shallot mixture and infuse with balsamic reduction
Finish by allowing dish to simmer in natural chicken stock, at a low heat, for 5 - 10 minutes
Add sage and oregano
To serve, put grilled vegetables on plate. Place chicken above veggies and top with caramelized shallot and mushroom mixture.