This is a very simple chicken and vegetable dish, similar to stir-fry but significantly healthier, in the sense that I don’t use a pre-made marinade or soy sauce (both of which have a high sodium content).
(Most any combination of vegetables will work.)
Coating for Chicken:
Mix olive oil, vinegar, 2 teaspoons of honey, and a tablespoon of Dijon mustard. The rule of thumb is 2:1 of olive oil to vinegar, but depending on your preferences you can change the ratio (I prefer mine more acidic).
Roast the chicken breasts at 350° F anywhere between 15-20 minutes (all ovens are different) or until he internal temperature reaches 165° F. Ten minutes before the chicken breast is cooked, put the vegetable combination in a frying pan and drizzle with vegetable oil (or olive oil). Cook on medium. Make sure you take the chicken out of the oven and let sit for 5 minutes before the vegetables are finished cooking. Once the chicken sets, cut into cubes and combine with the vegetables. At this point, pour the vinaigrette over the dish and let cook for no more then 2 minutes. Once the chicken absorbs the marinade, take off the stove and enjoy.