ONE PAN BALSAMIC CHICKEN AND VEGGIES

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!

Source  http://healthydelicacies.com

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