Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon paprika

For the glaze:

• ¼ cup balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

For the roasted veggies:

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 zucchini, sliced

• 1 red onion, chopped

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• ½ teaspoon Italian seasoning

Instructions:

1. Preheat oven:
   Preheat oven to 400°F (200°C). Line a baking sheet with foil.

2. Prepare the veggies:
   Toss chopped veggies with olive oil, salt, pepper, and Italian seasoning. Spread on one side of the baking sheet.

3. Prepare the chicken:
   Season chicken breasts with salt, pepper, garlic powder, thyme, and paprika. Place on the other side of the baking sheet.

4. Make the glaze:
   In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic. Brush over the chicken.

5. Roast:
   Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.

6. Serve:
   Slice the chicken and drizzle any remaining glaze over the top. Serve alongside roasted veggies.