Pound out the chicken breasts and then cut each into 3-4 pieces; set aside.
Whisk together the dressing, vinegar, and honey; set aside.
In a large non-stick skillet, heat oil over medium. Season chicken with salt and pepper and add to hot skillet. Cook for 6-7 minutes or until no longer pink inside, flipping halfway through.
Meanwhile, trim asparagus and green beans, peel and julienne carrots, and halve the grape tomatoes; set aside.
Pour half the dressing mixture in with the chicken and toss to coat. Remove chicken from skillet and keep warm.
Add veggies to skillet along with remaining dressing mixture and toss to coat evenly. Cook over medium for 3-4 minutes, stirring to keep from sticking. Add chicken back to skillet and cook for 1 minute more.
Serve each helping of chicken and veggies with grapes, blueberries, and a slice of bread on the side.