Stem, seed, and cut red bell pepper into 1" dice.
Trim zucchini and yellow squash ends, quarter lengthwise, and cut into ½" slices
Coarsely chop sun dried tomatoes. In a mixing bowl, combine tomatoes with goat cheese.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Sear the Chicken
Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan, and sear undisturbed until browned, 3-4 minutes.
Transfer to prepared baking sheet, seared side up.
Wipe pan clean and reserve.
Roast the Chicken
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 9-12 minutes.
Carefully, top chicken with tomato-goat cheese mixture.
Return chicken to oven until cheese melts slightly, 1-2 minutes.
While chicken cooks, cook vegetables.
Cook the Vegetables
Return pan used for chicken to medium heat.
Add 1 Tbsp. olive oil, zucchini, and yellow squash to hot pan.
Cook, stirring often until browned and tender, 5-7 minutes.
Season with ½ tsp. salt and a pinch of pepper.
Remove from burner.
Make the Vinaigrette
In another mixing bowl, combine 2 Tbsp. olive oil, balsamic, honey, ¼ tsp. salt, and a pinch of pepper.
Plate as pictured on front of card, garnishing vegetables with vinaigrette. Bon appétit!