Chicken Risotto

Prepared risotto
chicken breasts - skinless & boneless
balsamic vinegar
thyme
zucchini
asparagus
shredded parmesan
Olive oil
2 tablespoons butter

Prepare risotto as per directions.
Sprinkle chicken with balasmic vinegar to coat and sprinkle a little thyme on each side of the chicken.
Cook in olive oil in a skillet over medium heat until cooked through.
Slice Zucchini and cut up asparagus and toss together in an oven safe dish with butter and parmesan cheese. Bake in over at 350 for about 20 minutes, then broil on high for about 7 minutes stirring occasionaly so as not to burn.
When chicken is done cooking, cut into strips. When risotto is finished cooking, place the chicken strips on top of the risotto and serve with the veggies.