Serving Size: 2
– 1/4 cup Italian salad dressing
– 3 Tbsp. balsamic vinegar
– 1 1/2 Tbsp. honey
– 1/8 tsp red pepper flakes
– 1 lb. chicken breasts
– 2 Tbsp. olive oil
– Salt and 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, mix 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. Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
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