Preheat a large skillet over medium heat and add olive oil.

Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper on both sides.

Place the chicken breasts in the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, lower the heat to medium-low and add balsamic vinegar, honey, and minced garlic. Stir well and simmer for 2-3 minutes until slightly thickened.

Add the cherry tomatoes and green beans to the skillet, tossing them in the balsamic glaze. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Return the chicken breasts to the skillet, spoon the balsamic glaze over the chicken, and cook for an additional 2 minutes to heat through.

Garnish with fresh basil leaves if desired and serve immediately.