One Pan Balsamic Chicken and Veggies

Ingredients

• Italian dressing

  Salad dressing, reduced fat

  5 tsp or 25g

• Balsamic vinegar

  3 tbsp or 48g

• Honey

  1 ½ tbsp or 32g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  1 lb or 453g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Carrots

  Raw

  1 ½ cup chopped or 192g

Directions

1. In a mixing bowl, whisk together the 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 the chicken with salt and pepper to taste, then place evenly in the skillet. Cook for about 6-7 minutes, rotating once halfway through, until the chicken is cooked through. Meanwhile, chop the asparagus and tomatoes.
3. Add half of the dressing mixture to the skillet and rotate the chicken to coat evenly. Transfer the chicken to a large plate or serving platter, leaving the sauce in the skillet.
4. Add the asparagus and carrots to the skillet, season with salt and pepper to taste, and cook, stirring frequently, until crisp-tender, about 4 minutes. Transfer the veggies to the plate or platter with the chicken.
5. Add the remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about 1 minute. Add the tomatoes to the chicken and veggies, and drizzle the thickened dressing over the top, or return the chicken and veggies to the pan and toss to coat.
6. Enjoy!

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