I love a meal that can be done in one pot! There’s less washing, less time involved and
2 tbsp honey
1/4 cup Italian salad dressing
4 Tbsp balsamic vinegar
800g chicken breast tenderloins
2 Tbsp olive oil
Salt and freshly ground black pepper
1 bunch fresh asparagus, trimmed of tough ends, chopped into matchsticks
2 large carrots cut into matchsticks
1 yellow capsicum cut into matchsticks
1 punnet grape tomatoes, halved
Mix together salad dressing, balsamic vinegar, honey in a large mixing bowl and set aside
Heat olive oil in large frying pan over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in pan.
Cook until chicken has cooked through – about 6 minutes.
Chop your rainbow veggies whilst this is cooking.
Add half the dressing mixture to pan and rotate chicken to evenly coat.
Transfer chicken to a large plate or a serving platter while leaving sauce in pan.
Add asparagus, capsicum & carrots to pan, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to frying pan and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).