One Pan Balsamic ChiQin and Veggies

Ingredients

• Italian salad dressing

  Reduced fat, without salt

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

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