½ cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon dried marjoram
¼ teaspoon fresh ground black pepper
4 boneless skinless chicken breasts (6-8 ounces each)
1 ½ cups grape tomatoes halved
8 ounces fresh asparagus spears chopped
1 zucchini chopped
1/2 cup shredded provolone
1 cup shredded mozzarella
¼ cup fresh basil ribbons
Combine the balsamic vinegar and honey in a small pan over medium heat. Bring to a low boil and then simmer for about 10-12 minutes or until it is reduced by half. Remove it from the heat and let it cool.
Meanwhile in a small bowl combine the olive oil, minced garlic, marjoram, and black pepper. Place the chicken in a baking dish and brush the oil mixture over both sides.
Once the balsamic reduction cools down pour it into the baking dish around the chicken. Let the chicken marinate for 30 minutes flipping halfway through the marinating time. Add the tomatoes, asparagus, and zucchini.
Bake at 350 degrees for 20-25 minutes or until the internal temperature reaches 165 degrees. Sprinkle with the provolone and mozzarella.
Place under the broiler for 2-3 minutes or until the cheese is melted and lightly browned. Top with basil ribbons, fresh thyme, or red pepper flakes.