Allow time for chicken to marinate.
In a medium bowl mix balsamic vinegar, stock, 1 teaspoon of olive oil, 2 teaspoons fresh rosemary, black pepper and garlic, Add chicken and let marinate in refrigerator for at least 1 hour, turning half way. Lightly coat a large skillet with cooking spray and place over medium-high heat. Place chicken in skillet and cook for 6 minutes. Turn and cook until no longer pink in the center, about 6 more minutes. Cook broccoli and carrots according to directions until crisp tender. In a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper, and remaining rosemary. Drizzle lemon mixture over the veggies. Enjoy some blueberries.