Balsamic Chicken and Vegetables


  • 1/4 cup bottled Italian salad dressing
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • 1/8 tsp. crushed red pepper
  • 2 tbsp. olive oil
  • 1 lb. chicken breast tenderloins
  • 10 oz. fresh asparagus, ends trimmed and cut into 2-inch pieces
  • 1 cup carrots, shredded
  • 1 cup grape tomatoes, halved
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomatoes. Makes 4 servings.

by The Savvy Kitchen