HONEY BALSAMIC CHICKEN & VEGGIES:

16 ounces baby red potatoes, quartered - 2 cups cherry tomatoes - 2 tablespoons olive oil - salt and pepper, to taste - 1 pound asparagus, trimmed - 2 tablespoons chopped parsley

FOR THE CHICKEN
1/4 cup balsamic vinegar - 2 tablespoons honey - 1 tablespoon Dijon mustard - 2 cloves garlic, minced - 1/2 teaspoon dried oregano - 1/2 teaspoon dried basil - salt and fpepper, to taste - 4 boneless, skinless chicken breasts

In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.