Place the lemon juice, honey, soy sauce, olive oil, sesame oil, minced garlic, and Italian seasoning in a small bowl. Season to taste with salt and black pepper then whisk to combine. Set aside.

Season the chicken breasts with salt and black pepper, as desired, and add to a large, sealable freezer bag. Pour half of the marinade over the chicken and seal the bag tightly. Gently turn the bag to make sure the chicken is uniformly covered.

Marinate the chicken at room temperature for at least 30 minutes (but not more than 2 hours) or overnight in the refrigerator. Store remaining marinade in an airtight container until ready to prepare the vegetables.

When ready to cook the chicken, pre-heat oven to 200C/400F/Gas 6 and spray a large sheet pan or rimmed baking sheet with non-stick cooking spray.

Arrange the chicken on the prepared baking sheet and place in the preheated oven for 15 minutes.

While the chicken is roasting, add the asparagus, zucchini, and yellow squash to a medium bowl. Pour the remaining marinade on veggies and season with salt and black pepper, to taste. Gently toss to coat and set aside.

After 15 minutes, remove the chicken from the oven and carefully arrange the veggies alongside the chicken in a single uniform layer. Avoid overcrowding or the vegetables will steam instead of roast. Pour excess marinade on top of chicken and veggies.

Return sheet pan to oven until the chicken is fully cooked through and juices run clear, and the veggies are bright green and slightly fork-tender, approximately 15-20 minutes. Remove from oven and let chicken rest for 5 minutes before serving.

Transfer the chicken and some veggies to individual serving plates, and garnish with fresh basil before serving. Enjoy!