One Pot Balsamic Chicken & Rainbow Veggies
June 17, 2020

One Pot Balsamic Chicken & Rainbow Veggies

Processed with VSCOcam with c3 presetI love a meal that can be done in one pot! There’s less washing, less time involved and

Ingredients

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

Directions

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).

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