Preheat oven to 220C. Toss vegetables with coriander seeds and 1 1/2tbsp olive oil. Season and roast for 30mins, stirring halfway through.
Marinate chicken in honey and balsamic vinegar for 5mins. Heat remaining oil in large pan and cook chicken breasts 7-8mins each side. Check cooked through before removing from pan. Add orange juice and zest to pan. Allow to bubble until liquid is reduced by half.
Serve chicken with roasted vegetables and orange juice spooned over.