Ingredients: |
Ingredients: 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used) 3 Tbsp balsamic vinegar 1 1/2 Tbsp honey 1/8 tsp crushed red pepper flakes (more or less to taste) 1 1/4 lbs chicken breast tenderloins 2 Tbsp olive oil Salt and freshly ground black pepper 1 lb fresh asparagus , trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option) 1 1/2 cups matchstick carrots 1 cup grape tomatoes , halved
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Directions: |
Directions:- In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. - 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. - 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). |