Balsamic vinegar and honey creates a glaze to coat tender chicken and veggies. This amazing meal is made in just one pan for easy clean-up!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Author Holly
Ingredients
1/3cupItalian salad dressing
3Tablespoonsbalsamic vinegar
1½Tablespoonshoney
1/4teaspooncrushed red pepper flakesmore or less depending on heat tolerance
1poundchicken breast tenderloins
2Tablespoonsolive oil
salt and pepperto taste
1poundfresh asparagustrimmed of ends, then cut in half
1cupgrape tomatoeshalved
Instructions
In a medium bowl, whisk together Italian salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
Heat olive oil in a non-stick 12-inch skillet over medium-high heat. Season chicken with salt and pepper then set chicken evenly in skillet. Cook for 6 minutes, then flip to other side and cook another 6 minutes or until cooked through. Add half of the balsamic mixture to skillet and stir to coat chicken. Remove chicken from skillet and place on a plate. Cover plate with foil to keep warm.
Add asparagus to warm skillet. Season with salt and pepper. Stir and cook for 5 minutes or until crisp-tender. Add chicken back to skillet along with the grape tomato halves. Pour in the rest of the marinade. Gently stir and cook another 5 minutes or until everything is heated through.