One Pan Balsamic Chicken and Veggies
Tender chicken, sweet asparagus, carrots, and tomatoes make this is an easy summer meal.
Yield: About 3 - 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | + 2 tbsp italian salad dressing |
| 3 tablespoons | balsamic vinegar |
| 1 1/2 tablespoons | honey |
| 1/8 teaspoon | crushed red pepper flakes (more or less to taste) |
| 1 1/4 pounds | chicken breasts tenderloins |
| 2 tablespoons | olive oil |
| salt and freshly ground black pepper | |
| 1 pound | trimmed of tough ends, chopped into 2-inch pieces, fresh asparagus spears (green beans are another good option) |
| 1 1/2 cups | matchstick carrots |
| 1 cup | grape tomato, halved |
Directions:
In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
Recipe source: adapted from
BHG
Source: cookingclassy.com
