Preheat oven to 180°.

Cut Brussels sprouts and cherry tomatoes in half and arrange on a lined baking tray. Chop ends off asparagus and arrange on the same baking tray. Drizzle with 1 tbsp olive oil and season with sea salt.

To make marinade, add all marinade ingredients to a small bowl and whisk until combined. Add two chicken breasts to the centre of the tray and spoon over marinade.

Place tray in oven and bake for 30-35 minutes, until chicken breast is cooked and vegetables are golden.