Balsamic Chicken and Vegetables

Balsamic vinegar, with its hallmark dark color, syrupy body, and slight sweetness, brings a wonderful out-of-the-ordinary touch to any recipe.

• Makes: 4 servings 
 

• Start to Finish: 30 mins

Balsamic Chicken and Vegetables

Ingredients

• 1/4
  cup bottled Italian salad 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, or one 10-ounce package frozen cut asparagus, thawed and well drained
• 1
  cup purchased shredded carrot
• 1
  small tomato, seeded and chopped

Directions

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, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
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.
4. 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. Makes 4 servings.

Nutrition Facts (Balsamic Chicken and Vegetables)

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.
 
• Percent Daily Values are based on a 2,000 calorie diet

SHARE

About Freedim