¼ cup bottled Italian salad dressing
2 tbsp balsamic vinegar
1 tbsp honey
⅛ tsp crushed red pepper
2 tbsp olive oil
1 lb chicken breast, cut into strips
10 oz fresh asparagus, trimmed and cut into 2-inch pieces
1 cup shredded carrots
1 small tomato, seeded and chopped
1In a small bowl, stir together salad dressing, balsamic vinegar, honey and crushed red pepper. Set aside.
2In 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. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to serving platter and set aside.
3Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter with chicken.
4Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from the skillet and poor dressing mixture over chicken and vegetables. Sprinkle with tomato. Serve over rice or quinoa if desired.
A quick go-to weeknight dinner can be a stir-fry. You can get a balanced meal with protein, vegetables, and grains if you serve this entrée recipe over rice or quinoa.
Ingredients
¼ cup bottled Italian salad dressing
2 tbsp balsamic vinegar
1 tbsp honey
⅛ tsp crushed red pepper
2 tbsp olive oil
1 lb chicken breast, cut into strips
10 oz fresh asparagus, trimmed and cut into 2-inch pieces
1 cup shredded carrots
1 small tomato, seeded and chopped
Directions
1In a small bowl, stir together salad dressing, balsamic vinegar, honey and crushed red pepper. Set aside.
2In 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. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to serving platter and set aside.
3Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter with chicken.
4Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from the skillet and poor dressing mixture over chicken and vegetables. Sprinkle with tomato. Serve over rice or quinoa if desired.
Balsamic Chicken and Vegetables
