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.