One Pan Balsamic ChiQin and Veggies

Ingredients

• Italian dressing

  Salad dressing, reduced fat

  2 tbsp or 30g

• Balsamic vinegar

  3 tbsp or 48g

• Honey

  1 ½ tbsp or 32g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• 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

• Chiqin Pieces, Meatless, Diced

  Quorn

  4 cup or 440g

Directions

1. In a mixing bowl, whisk together the Italian dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.
2. Heat olive oil in a 12-inch skillet over medium-high heat. Cook the Quorn ChiQin until heated through, seasoning with salt and pepper. Meanwhile, chop the asparagus and tomatoes. Add half of the dressing mixture to the skillet and stir to coat evenly. Transfer the ChiQin to a large plate or serving platter, leaving the sauce in the skillet.
3. 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 ChiQin.
4. Add the remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about 1 minute. Add the tomatoes to the ChiQin and veggies, return to the pan, and toss to coat.
5. Enjoy!

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