Cut vegetables into similar-sized pieces so they roast evenly. Thin chicken breasts or cutlets cook most evenly with the vegetables. Chicken thighs can replace chicken breast but may require additional cooking time. Broccoli, Brussels sprouts, mushrooms, or green beans can replace some of the vegetables. Do not overcrowd the pan; vegetables roast better with space. Balsamic vinegar adds acidity and sweetness without an alcoholic ingredient. Serve alone for a lighter dinner or with brown rice, quinoa, or roasted potatoes.