Marinate chicken: Stir balsamic vinegar, olive oil, salt, basil, oregano, parsley and garlic in a mixing bowl. Rinse chicken and pat dry. Place chicken in a shallow dish and pour vinegar and oil mixture over the chicken. Then cover and refrigerate while the chicken marinates for at least 1 hour.
For kale and spinach sauté: Heat 2 tablespoons each of oil, butter and garlic in a large pot for 1 minute. Then add chopped kale and spinach. Toss and cover for 1-2 minutes. Uncover and toss with lemon zest.
Grill chicken until cooked through.
Spoon the spinach and kale sauté onto individual plates and top with 2 slices of grilled chicken each. Scatter crumbled goat cheese on top.
To make the lemon zest, you will need a microplane. Wash and scrub the lemon with a vegetable brush. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.