Trim zucchini ends and cut into ¼" slices on an angle.
Trim woody ends off asparagus.
Pat chicken breasts dry, and season with ¼ tsp. salt and a pinch of pepper.
Make the Vinaigrette
Heat grill or grill pan over medium heat.
Combine 2 Tbsp. olive oil, vinegar, mustard, and sugar in a mixing bowl. Season with a pinch of salt and pepper.
Grill the Chicken
Drizzle 1 tsp. olive oil over chicken breasts.
Add chicken to hot grill and cook until browned and chicken reaches minimum internal temperature of 165 degree, 4-6 minutes per side.
Remove chicken to a plate and tent with foil.
Grill the Vegetables
Drizzle 1 tsp. olive oil over asparagus and zucchini. Season with a pinch of salt and pepper
Grill until lightly charred and tender, 2-4 minutes, flipping occasionally. Working in batches if necessary.
Remove cooked vegetables to a plate.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with vinaigrette and vegetables with shaved Parmesan. Bon appétit!