Heat the extra-virgin olive oil in a large skillet over medium heat. While the oil heats, season the chicken pieces evenly with salt and black pepper. Once the oil is hot, add the chicken to the skillet and sauté until golden brown on both sides, about 5-6 minutes per side. This step helps lock in flavor and keeps the chicken juicy.

While the chicken is browning, whisk together the balsamic vinegar, honey, minced garlic, and Dijon mustard in a small bowl until the mixture is smooth and homogenous. I love how the honey balances out the acidity of the balsamic vinegar in this sauce.

Pour the prepared balsamic sauce from Step 2 into the skillet with the browned chicken from Step 1. Stir to coat the chicken evenly, then reduce the heat to medium-low. Let the sauce simmer for about 10 minutes, or until it has thickened and the chicken is cooked through. Stir occasionally to prevent sticking and to make sure the chicken is well coated.

While the chicken and sauce are simmering, prepare your choice of base and vegetables according to your desired method. You can heat or prepare any of the following base options: cooked white rice, cooked brown rice, cooked quinoa, roasted potatoes, cooked couscous, roasted sweet potatoes, or buttered noodles. For vegetables, choose from: roasted asparagus, green beans (sautéed or roasted), brussels sprouts, sautéed bell peppers, or peas (steamed or sautéed). I like to roast the vegetables at 425°F for about 15-20 minutes with a drizzle of olive oil and a pinch of salt for extra flavor.

Once the chicken is cooked through and the sauce has thickened, assemble each bowl by layering a base of your choice, followed by cooked vegetables, then topping with the balsamic chicken and a drizzle of any extra sauce from the pan. Enjoy immediately for the best flavor.