One Pan Balsamic Chicken and Veggies

Ingredients

• Italian salad dressing

  Reduced fat, without salt

  ³⁄₁₆ tbsp or 3g

• Balsamic vinegar

  ⅜ tbsp or 6g

• Honey

  ³⁄₁₆ tbsp or 4g

• Crushed red pepper flakes

  0.02 tsp or 0.005g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  ³⁄₁₆ lb or 71g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Salt

  Table

  ⅛ dash or 0.05g

• Pepper

  Spices, black

  ⅛ dash or 0.01g

• Asparagus

  Raw

  ⅛ lb or 57g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ⅛ cup cherry tomatoes or 19g

• Carrots

  Raw

  ³⁄₁₆ cup chopped or 24g

Directions

1. In a mixing bowl whisk together 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 chicken with salt and pepper to taste, then place chicken evenly in skillet. 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 skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, 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.
3. Add remaining dressing mixture to skillet 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).
4. Enjoy!

Similar Foods

• One Pan Balsamic ChiQin and Veggies
• One Pan Balsamic Chicken
• One Pan Roasted Chicken & Veggies
• One Pan Italian Sausage and Veggies
• One-Sheet Pan Pesto Chicken & Summer Veggies
• One Pan Moroccan Chicken and Couscous