16 ounces baby red potatoes, quartered
2 cups cherry tomatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound asparagus, trimmed
2 tablespoons chopped fresh parsley leaves
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
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts