A quick & healthy saute of chicken, peppers, asparagus, carrots & tomatoes with a tangy balsamic honey glaze.
Balsamic Chicken Veggie Saute
Get Your Weekday Healthy On!
You can stick with this low carb version of Balsamic Chicken Veggie Saute, or serve it over rice for a more hearty meal. Either way, you can not go wrong with this delicious and flexible recipe.
One of my main food strategies is to shoot for a healthier eating style throughout the week. This approach helps offset the indulgences that tend to happen on the weekend. You know what I mean… the dinner out with friends, the DQ splurge and the late night snacks with the extra libation. So during the week, it’s amp up the veggies and dial down the non-complex carbohydrates (white bread and other starchy foods, sugars etc..) The one thing I won’t sacrifice is flavor.
Flavorful, Healthy and Flexible
This recipe delivers a nice pop of flavor with just a few ingredients, most of which you probably have on hand – balsamic vinegar, honey, purchased Italian dressing and a pinch of crushed red pepper. The vegetables called for in this recipe were asparagus, shredded carrot and halved cherry tomatoes, but you can use other veggies as well. In an earlier post, I mentioned my plan to grow jalapenos, to replenish my pickled jalapeno supply. It turns out I planted some other type of very mild pepper. So I threw some of those into the saute as well. Bottom line, use whatever you like or have on hand.
Reboot with Brown Rice
We had some leftovers after this meal, so I did a reboot by serving it over some steamed brown rice. You could also use cous cous, or another grain of choice, for a more hearty version of this easy meal.
So break out the saute pan and cook up a rainbow of veggies to delight your taste buds and build up the immune system!
Balsamic Chicken Veggie Saute
Ingredients
- 1/4 cup bottled Italian dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/8 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 carrot I julienned baby carrots I had on hand
- 1 cup halved cherry tomatoes red, yellow or a combination
- kosher salt & ground black pepper to taste
Instructions
- In a small bowl, stir together the salad dressing, balsamic vinegar, honey and crushed red pepper. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken, season to taste with salt & pepper and cook for 6-8 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 servings platter or bowl and keep warm.
- Add asparagus and carrot to the skillet and cook, stirring, for 3 to 4 minutes, or until asparagus is crisp tender. Add tomatoes and saute for 1-2 minutes, until just starting to soften. Season veggies with salt & pepper to taste. Transfer to platter or bowl.
- Stir remaining dressing mixture. Add to skillet and cook for 1-2 minute, scraping up browned bits from bottom of skillet. Drizzle dressing over chicken and veggies. Enjoy!
This looks yummy!