One Pan Balsamic Chicken and Veggies
Description
This amazingly good dish is quick, simple and makes for an easy clean up! It is special enough to serve to guests too!
Ingredients
1/4 c. plus 2 T. Italian salad dressing, light or regular
3 T. balsamic vinegar
1 1/2 T. honey
1/8 t. crushed red pepper flakes, or to taste
1 1/4 lb. chicken breast tenderloins
2 T. olive oil
salt, to taste
freshly ground black pepper, to taste
1 lb. fresh green beans, ends trimmed or thin asparagus, trimmed of tough ends, chopped into 2 in. pieces
1 1/2 c. matchstick carrots
1 c. grape tomatoes, halved
Directions
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Rinse veggies; drain. Rinse chicken, drain and pat dry with paper towels.
Slice tomatoes in half. Cut off ends of green beans or if using asparagus, cut off tough ends and then chop into 2 inch pieces.
In a mixing bowl, whisk together salad dressing, balsamic vinegar, honey and red pepper flakes; set aside.
Heat olive oil in a 12 in. skillet over medium-high heat. Season chicken with salt and pepper to taste; place chicken evenly in skillet. Cook 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through.
Add half of the dressing mixture to the skillet; rotate chicken to evenly coat. Transfer chicken to a large plate or platter while leaving sauce in skillet. Add green beans or asparagus and carrots to skillet, season with salt and pepper to taste; cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet; cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies; drizzle dressing mixture in pan over the top.
**Add a can or two of drained potatoes in a can for a complete meal in one dish, if desired!