How To Make One Pan Balsamic Chicken and Veggies
Cooked with asparagus, carrots, and tomatoes, plus a hint of honey and vinegar this chicken and veggies recipe is loaded with healthy flavors.
Serves:
Ingredients
- ¼cupItalian salad dressing,plus 2 tbsp
- 3tbspbalsamic vinegar
- 1½tbsphoney
- ⅛tspred pepper flakes,crushed, more or less to taste
- 1¼lbchicken breast tenderloins
- 2tbspolive oil
- salt and freshly ground black pepper
- 1lbfresh asparagus
- 1½cupsmatchstick carrots
- 1cupgrape tomatoes,halved
Instructions
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In a mixing bowl whisk together salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.
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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.
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Cook for about 6 to 7 minutes, rotating once halfway through cooking, until chicken has cooked through. Meanwhile, chop asparagus and tomatoes.
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Add half the dressing mixture to skillet and rotate chicken to evenly coat.
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Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to the skillet and season with salt and pepper to taste.
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Cook for about 4 minutes while stirring frequently, until crisp and tender. Transfer veggies to plate or platter with chicken.
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Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, for about 1 minute.
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Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top. Or return chicken and veggies to the pan and toss to coat.
Nutrition
- Calories: 589.43kcal
- Fat: 37.28g
- Saturated Fat: 7.07g
- Monounsaturated Fat: 16.45g
- Polyunsaturated Fat: 9.37g
- Carbohydrates: 41.44g
- Fiber: 6.06g
- Sugar: 14.64g
- Protein: 24.39g
- Cholesterol: 58.12mg
- Sodium: 902.47mg
- Calcium: 82.69mg
- Potassium: 817.27mg
- Iron: 4.53mg
- Vitamin A: 444.11µg
- Vitamin C: 16.22mg
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