1. In a small bowl whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.

2. If time allows, marinate chicken in half of the mixture for 10–15 minutes.

3. Heat a large nonstick or cast iron skillet over medium-high heat and add oil.

4. Place chicken in the skillet and sear for 5–6 minutes per side until lightly browned and nearly cooked through, then transfer to a plate.

5. Add bell pepper, zucchini, broccoli, onion, and cherry tomatoes to the same skillet and sauté for 5–7 minutes until bright and slightly softened.

6. Return chicken to the skillet, pour remaining balsamic mixture over chicken and vegetables, reduce heat to medium-low, and simmer for 5–7 minutes until glaze thickens and chicken reaches 165°F.

7. Remove from heat, sprinkle with chopped parsley or basil, and serve directly from the skillet.