One Pan Balsamic Chicken and Veggies

Ingredients

• Italian dressing

  1 tbsp or 15g

• Balsamic vinegar

  1 ½ tbsp or 24g

• Honey

  2 tsp or 14g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Olive oil

  1 tbsp or 14g

• Chicken breast

  raw, skinless

  8 oz or 227g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Asparagus

  raw

  ½ lb or 227g

• Cherry tomatoes

  red, raw

  ½ cup cherry tomatoes or 75g

• Carrots

  raw

  1 cup chopped or 128g

Directions

1. In a bowl, whisk together the Italian dressing, balsamic vinegar, honey, and red pepper flakes. Adjust to taste and set aside.
2. Heat the olive oil in a 12-inch skillet over medium-high heat. Pat the chicken dry, season both sides with salt and pepper, and sear until browned and cooked through (165°F), about 6–7 minutes total, flipping once. Meanwhile, trim the asparagus, chop the carrots, and halve the cherry tomatoes.
3. Pour in half of the dressing mixture and turn the chicken to coat. Transfer the chicken to a platter, leaving the sauce behind in the skillet.
4. Add the asparagus and carrots to the skillet. Season with a pinch of salt and pepper. Cook, stirring often, until crisp-tender, about 4 minutes, then transfer to the platter with the chicken.
5. Add the remaining dressing mixture to the skillet and cook, stirring, until slightly thickened, about 1 minute. Add the tomatoes to the platter and drizzle the sauce over everything, or return chicken and vegetables to the skillet and toss to coat.
6. Serve warm.