BALSAMIC CHICKEN AND VEGGIES
3 tbsp — olive oil
5 tbsp — balsamic vinegar
1 tbsp — honey
1/4 tsp — crushed red pepper
2 tbsp — olive oil
1 pound — chicken breast
12 ounces — fresh asparagus, trimmed and cut into 2-inch pieces
1 head — of fresh kale, chopped
1 cup — shredded carrot
2 — small tomatoes, 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, turning once.
Add half of the dressing mixture to skillet; turn chicken to coat.
3 Transfer chicken to a serving platter; cover and keep warm.
4 Add asparagus, carrots and kale to skillet. Sauté for 4-5 minutes.
5 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. Garnish with chopped tomato
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