One Pan Balsamic Chicken and Veggies

Ingredients

• 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, look for thinner stalks. Green beans are another good option
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

Directions

1. Whisk the salad dressing, balsamic vinegar, honey, and red pepper flakes together in a mixing bowl, then set the mixture aside.
2. Warm the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper to taste, and arrange it in an even layer in the skillet.
3. Cook the chicken until cooked through, about 6 – 7 minutes, turning it once midway; while it cooks, chop the asparagus and tomatoes. Pour half the dressing mixture into the skillet, then turn the chicken so it gets coated evenly.
4. Move the chicken to a large plate or serving platter, keeping the sauce in the skillet. Add the asparagus and carrots, season with salt and pepper to taste, and cook, stirring often, until the vegetables are crisp-tender, about 4 minutes.
5. Transfer the vegetables to the plate or platter with the chicken. Pour the remaining dressing mixture into the skillet and cook, stirring the whole time, until it thickens, about 1 minute. Add the tomatoes to the chicken and vegetables and spoon the pan dressing over the top, or return the chicken and vegetables to the skillet and toss to coat.