Balsamic Chicken and Vegetables
Ingredients
- 1/4 cup Italian salad dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/8 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 pound chicken breast tenderloins
- 10 ounces asparagus
- asparagus
- green beans or sugar snap peas
- 1 small tomato
Directions
In a small bowl, stir together Italian salad dressing (1/4 cup), balsamic vinegar (2 tablespoons), honey (1 tablespoon), and crushed red pepper (1/8 teaspoon). Set aside. In a large skillet, heat olive oil (2 tablespoons) over medium-high heat. Add chicken breast tenderloins (1 pound); cook for 5-6 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 (10 ounces) to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; alternatively use green beans or sugar snap peas; 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 tomato (1 small).