ONE PAN BALSAMIC CHICKEN AND VEGGIES

Balsamic vinegar and honey create a glaze to coat tender chicken and veggies. This amazing meal is made in just one pan for easy clean-up!
INGREDIENTS
  1. 1/3 cup Italian salad dressing
  2. 3 Tablespoons balsamic vinegar
  3. 1 1/2 Tablespoons honey
  4. 1/4 teaspoon crushed red pepper flakes (more or less depending on heat tolerance)
  5. 1 lb. chicken breast tenderloins
  6. 2 Tablespoons olive oil
  7. salt and pepper, to taste
  8. 1 lb. fresh asparagus, trimmed of ends, then cut in half
  9. 1 cup grape tomatoes, halved
INSTRUCTIONS
    1. In a medium bowl, whisk together Italian salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
    2. Heat olive oil in a non-stick 12-inch skillet over medium-high heat. Season chicken with salt and pepper then set chicken evenly in skillet. Cook for 6 minutes, then flip to other side and cook another 6 minutes or until cooked through. Add half of the balsamic mixture to skillet and stir to coat chicken. Remove chicken from skillet and place on a plate. Cover plate with foil to keep warm.
    3. Add asparagus to warm skillet. Season with salt and pepper. Stir and cook for 5 minutes or until crisp-tender. Add chicken back to skillet along with the grape tomato halves. Pour in the rest of the marinade. Gently stir and cook another 5 minutes or until everything is heated through.
    4. Serve immediately and enjoy!
One Pan Balsamic Chicken and Veggies

Yield: 4

One Pan Balsamic Chicken and Veggies

Ingredients

  • 1/3 cup Italian salad dressing
  • 3 Tablespoons balsamic vinegar
  • 1 1/2 Tablespoons honey
  • 1/4 teaspoon crushed red pepper flakes (more or less depending on heat tolerance)
  • 1 lb. chicken breast tenderloins
  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  • 1 lb. fresh asparagus, trimmed of ends, then cut in half
  • 1 cup grape tomatoes, halved

Instructions

  1. 1.In a medium bowl, whisk together Italian salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
  2. 2.Heat olive oil in a non-stick 12-inch skillet over medium-high heat. Season chicken with salt and pepper then set chicken evenly in skillet. Cook for 6 minutes, then flip to other side and cook another 6 minutes or until cooked through. Add half of the balsamic mixture to skillet and stir to coat chicken. Remove chicken from skillet and place on a plate. Cover plate with foil to keep warm.
  3. 3.Add asparagus to warm skillet. Season with salt and pepper. Stir and cook for 5 minutes or until crisp-tender. Add chicken back to skillet along with the grape tomato halves. Pour in the rest of the marinade. Gently stir and cook another 5 minutes or until everything is heated through.
  4. 4.Serve immediately and enjoy!
https://healthydelicacies.com/one-pan-balsamic-chicken-veggies/

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