Start by seasoning the chicken breasts with salt and black pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken and sear each side for about 3 minutes until golden. Remove the chicken from the skillet and set it aside.

Using the same skillet, add more olive oil if needed. Toss in the minced garlic and sauté for 30 seconds until it becomes fragrant. Add the chopped tomatoes, bell peppers, zucchini, and red onion. Cook them for about 4-5 minutes until they slightly soften.

Once the veggies are half-cooked, nestle the seared chicken breasts back into the skillet, arranging them on top of the vegetables.

Whisk together the balsamic vinegar, honey, soy sauce, and Dijon mustard in a small bowl. Pour this luscious glaze evenly over the chicken and vegetables.

Preheat your oven to 375°F (190°C) and carefully transfer your skillet into it. Bake for 20-25 minutes or until the chicken is thoroughly cooked and the veggies are tender.

Once out of the oven, sprinkle fresh basil leaves and crumbled feta cheese on top for a pop of flavor and color. Serve directly from the skillet to keep it warm and inviting!