Preheat your oven to 400°F. Line a large sheet pan with parchment or foil, lightly greasing it if using foil.

Place your chopped Yukon gold potatoes, broccoli florets, baby carrots, and grape tomatoes onto the prepared pan. Drizzle with 1 tablespoon of olive oil, then toss to coat, and sprinkle with salt, pepper, and Italian seasoning.

Gather the seasoned vegetables to the edges of the pan, creating a middle section for your chicken. Lay the boneless chicken breasts flat in the center, brushing them with the remaining olive oil and seasoning both sides with additional salt and pepper.

In a small saucepan, combine the balsamic vinegar, honey (or brown sugar), garlic powder, and onion powder. Bring to a boil over medium heat and allow to cook for 5 minutes until slightly reduced.

Reserve a few tablespoons of this glaze to brush on the chicken.

Brush the chicken with the reserved glaze, enhancing their flavor before placing in the oven.

Place the sheet pan in the oven and bake for 20 minutes or until the chicken reaches an internal temperature of 165°F.

Remove the sheet pan and transfer the chicken to a serving plate. Cover with foil to keep warm.

Toss the roasted vegetables on the pan and return them to the oven for an additional 15 minutes or until fork-tender.

Present the chicken and vegetables with the reserved balsamic glaze drizzled over the top. Optionally, serve over a bed of fluffy rice.