Cube and marinate chicken with sea salt, pepper, garlic, a drizzle of olive oil, and enough balsamic vinegar to lightly coat the chicken. I used about 4 tablespoons for 1 chicken breast. Place in fridge.

Drizzle olive oil in pan and saute onion on low heat until near translucent.

Add chopped garlic to onion.

Turn up heat to low-high and add chicken once pan is hot. Let chicken get a nice sear. Add 1/3 cup of balsamic vinegar, honey, and reduce heat to low.

Add bell peppers and mushrooms. Let simmer for 15 minutes with covered pan.

Add zucchini. (I made ribbons with a vegetable slicer, they can be chopped too.) Let simmer 5 min or until veggies are tender.