Combine all dressing ingredients in a jar with a lid. Shake until well mixed. Set aside.

Heat olive oil in a large stove-top skillet on medium high heat. Place chicken tenders in the oil and cook chicken for 5-6 minutes or until no longer pink, turning once. Pour half the dressing over the tenders. Turn to coat with dressing. Remove from skillet, cover and keep warm.

Add carrots to skillet. Cook for about 2 minutes and then add zucchini. Cook until vegetables are crisp-tender or about 5-6 minutes. Add tomatoes for last 1 minute. Transfer vegetables to serving dish.

Give the remaining dressing another few shakes and pour into the skillet. Heat until warmed through and then use it as a drizzle upon serving the chicken and veggies.