This weekend I have a park day potluck on Saturday, so I'm thinking of bring this dish to the event. Originally, I was thinking of making acai cups but I figure a one-pan dish would be easier to carry to the park. Plus, chicken and veggies are always a hit.
One Pan Balsami Chicken Veggies Recipe
1/4 cup + 2 Tbsp Italian salad dressing
3 Tbsp balsamic vinegar
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes
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
Mix salad dressing, balsamic vinegar, honey and red pepper flakes together.
Heat your skillet over medium-high heat. Season chicken with salt and pepper and place the chicken on the skillet. Cook for about 6-7 minutes, rotate it once halfway through cooking. Add half the dressing mixture to skillet and rotate chicken to evenly coat. When chicken is cooked transfer the change to plate.
Add asparagus and carrots to skillet and season salt and pepper to taste. Let it caramelize but make sure the texture is still crisp (this should take 4 minutes). Finally, transfer veggies to chicken plate.
Add remaining dressing mixture to skillet and cook until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top.