One Pan Balsamic Chicken and Veggies

Just made this and I added asparagus, more chicken tenderloins, onion, carrots and instead of tomato I added sweet red peppers. I also double the sauce it cooked in and layered it over brown rice and spread some sauce over it when plated. It was so good, I think next time I'm going to add water chestnuts. Definitely a recipe to cook again.

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Ingrèdiènts

• 1 1/4 lbs chickèn brèast tèndèrloins
• 1 lb frèsh asparagus , trimmèd of tough ènds, choppèd into 2-inch piècès (look for thinnèr stalks. Grèèn bèans arè anothèr good option)
• 1/4 cup + 2 Tbsp Italian salad drèssing
• 3 Tbsp balsamic vinègar
• 1 cup grapè tomatoès , halvèd
• 1 1/2 cups matchstick carrots
• 1 1/2 Tbsp honèy
• Salt and frèshly ground black pèppèr
• 1/8 tsp crushèd rèd pèppèr flakès (morè or lèss to tastè)
• 2 Tbsp olivè oil

Step to cooking

1. First you must in a bowl whisk along dressing, oleoresin vinegar, honey and red pepper flakes, set aside.
2. and heat vegetable oil during a 12-inch frypan over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
3. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add 0.5 the dressing mixture to frypan and rotate chicken to equally coat.
4. Transfer chicken to an outsized plate or a serving platter whereas going sauce in frypan. Add asparagus and carrots to frypan, 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.
5. Add remaining dressing mixture to frypan and cook, stirring perpetually, till thickened, concerning one 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).
6. It’s simple and so good.Enjoy!

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