One Pan Balsamic Chicken and Veggies
1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it’s the perfect consistency for this and it’s what I used)
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less to taste)
560 grams chicken breast tenderloins
Salt and freshly ground black pepper
450 grams fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
1 1/2 cups matchstick carrots
1 cup grape tomatoes, halved
In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Heat olive oil in a 12-inch non stick pan over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in non stick pan. 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 non stick pan and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in non stick pan. Add asparagus and carrots to non stick pan, 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 non stick pan 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).