Author: Adapted from Better Homes and Gardens recipe
Ingredients
1/4cupbottled Italian dressing
2tablespoonsbalsamic vinegar
1tablespoonhoney
1/8teaspooncrushed red pepper
2tablespoonsolive oil
1poundchicken breast tenderloins
10ouncesfresh asparagustrimmed and cut into 2 inch pieces
1cuppurchased shredded carrotI julienned baby carrots I had on hand
1cuphalved cherry tomatoesred, 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!
Notes
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro.