1/8 tsp crushed red pepper flakes (more or less to taste)
1 1/4 lbs chicken breast tenderloins
2 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved
Instructions
1. In a mixing bowl whisk together salad dressing, balsamic vinegar,
honey and red pepper flakes, set aside.
2. 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).
3. 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.
4. 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).
Originally Submitted
3/2/2016
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