Balsamic Chicken and Veggies
Balsamic Chicken and Veggies is a vibrant, one-pan dish bursting with sweet-tangy flavor and colorful vegetables. This Quick Healthy Dinner is quick, nutritious, and perfect for any night.
Ingredients
For the Marinade and Sauce:
- ¼ cup + 2 tbsp 90ml Italian-style salad dressing
- 3 tbsp 45ml balsamic vinegar
- 1 ½ tbsp 30g honey
- ⅛ tsp crushed red pepper flakes adjust to taste
For the Main Dish:
- 1 ¼ lb 560g chicken breast tenderloins (or breasts, sliced into strips)
- 2 tbsp 30ml olive oil
- Salt and black pepper to taste
- 1 lb 450g asparagus, trimmed and chopped
- 1 ½ cups 150g julienned carrots
- 1 cup 150g grape tomatoes, halved
Instructions
Prepare the Sauce
- In a mixing bowl, I whisk ¼ cup + 2 tbsp Italian dressing, 3 tbsp balsamic vinegar, 1 ½ tbsp honey, and ⅛ tsp red pepper flakes until smooth, setting it aside for this balsamic veggie chicken dish.
Cook the Chicken
- In a large skillet over medium-high heat, I heat 2 tbsp olive oil. I season 1 ¼ lb chicken tenderloins with salt and pepper, cooking for 6–7 minutes, flipping halfway, until golden and cooked through (155°F internally). I pour in half the sauce, coating the chicken, then transfer it to a plate, leaving the sauce in the skillet for this Balsamic Chicken and Veggies.
Cook the Vegetables
- I add 1 lb chopped asparagus and 1 ½ cups julienned carrots to the skillet, seasoning with salt and pepper. I cook for 4–5 minutes, stirring often, until crisp-tender, then transfer to the plate with the chicken for this tangy chicken skillet dish.
Finish and Serve
- I pour the remaining sauce into the skillet and cook over medium heat for 1 minute, stirring until slightly thickened. I add 1 cup halved grape tomatoes to the chicken and vegetables, drizzle the sauce over, or toss everything in the skillet for 10 seconds to coat evenly, serving this Balsamic Chicken and Veggies hot.