Preheat oven to 400 degrees.
Place chopped vegetables onto a baking sheet, drizzle with olive oil and season with salt and pepper and toss to coat.
Place the baking sheet into the oven, roast for 15-20 minutes, flipping half way through.
In the meantime, heat a medium size pan over medium high heat with 1 Tbsp olive oil
Season each side of the chicken breasts with salt and pepper.
Once the pan is hot, add the chicken to the pan and cook until no longer pink and juices run clear, about 5-10 minutes per side depending on the thickness of the chicken.
Once cooked, remove the chicken and slice the breasts.
Remove the pan from the heat and return the chicken to the pan. Add the roasted vegetables and pest and toss to coat.
Serve each with one small ball of Burrata.