While the chicken is cooking cut a quarter of a medium sized onion into strips and chop up 4 garlic cloves. When the chicken is done put it aside in a dish that will catch the drippings. Add about a tbsp. of butter, pinch each of salt and pepper and the veggies. Mix them up with a wooden spoon getting the bits from the chicken off the pan and mixed in with the veggies. Cook em 'til they are getting translucent then add 1/2 cup of chicken broth, about 3 tbsp. honey and about 2 tbsp. of balsamic vinegar. Bring it to a simmer and let it reduce by about 1/3. Put the chicken and the drippings in the sauce and let them heat up for about 2 minutes turning them often.

Serve it up! We had some leftover rice in the freezer (we always do) and plus there was some of the Spaghetti Squash from the other night hanging out right next to the rice. Or you could go with whatever leftover stuff you have in the fridge. Or just cook up the veggie and carb of your choice. How's that for a world class, real quick and easy gluten free meal?