I have made this balsamic glazed chicken and veggies meal a couple of times, and it is quite tasty. I love the flavor of the sauce.
I also love that there is asparagus in it. Asparagus is one of my favorite veggies.
I have also tried this recipe with green beans and carrots and it’s pretty good too. I tend to prefer it with the asparagus, but this is a completely customizable recipe.
Put in what you like. Don’t put in what you don’t like. This delicious meal is ready in less than 45 minutes!
Delicious, simple, and healthy! You can’t beat it.
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Balsamic Glazed Chicken and Veggies is quick to prepare and delicious!
- 1/4 cup + 2 Tbsp Italian salad dressing
- 3 Tbsp balsamic vinegar
- 1 1/2 Tbsp honey
- 1/8 tsp crushed red pepper flakes more or less to taste
- 1 1/4 lbs chicken breast tenderloins
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 lb fresh asparagus trimmed of tough ends, chopped into 2-inch pieces
- 1 1/2 cups matchstick carrots
- 1 cup grape tomatoes halved
- In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
- 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. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes).
- Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.
- Add asparagus and carrots to skillet, 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.
- Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
- 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).
Enjoy Balsamic Glazed Chicken and Veggies!
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