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Balsamic Chicken and Vegetables

Balsamic Chicken and Vegetables

 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
1

In a small bowl, stir together salad dressing, balsamic vinegar, honey and crushed red pepper. Set aside.

2

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. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to serving platter and set aside.

3

Add 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.

4

Stir 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories269
% Daily Value *
Total Fat 12g16%

Saturated Fat 2g10%
Cholesterol 66mg22%
Sodium 323mg15%
Total Carbohydrate 12g5%

Dietary Fiber 2g8%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.