Ingredients:
1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 - 1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1 pound chicken breast tenderloins
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
1 cup purchased shredded carrots
1 small tomato, seeded and chopped
Directions:
- In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
- Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
- Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato.
Nutrition Facts
Per serving:
4 Servings
269 Calories
12 g Fat
12 g Carbs
27 g Protein
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