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


Product name Unit price Quantity
CARBONELL OLIVE OIL 250ML Quick View $39.95 1 Add to cart
ROLAND BALSAMIC VINEGAR 16.9OZ Quick View $32.00 1 Add to cart
KALE LETTUCE LOCAL Quick View $14.50 1 Add to cart
TOMATOES AAJ Quick View $60.00 1 Add to cart
CARBONELL OLIVE OIL 750ML Quick View $90.00 1 Add to cart