The heat and hot weather does not want to give us a break, so this is a recipe that I found on Pinterest and really liked the idea of a quick, one skillet dinner. Overall we enjoyed this dish and the fresh ingredients. I also LOVE anything with balsamic in it! I did this in a skillet, but I think it could easily be done in a wok, just as easy, if not faster!
INGREDIENTS
1/4 cup plus 2 Tablespoons of Italian salad dressing (I used Wishbone Robust)
3 Tablespoons of balsamic vinegar
1 1/2 Tablespoons honey
Small pinch of red pepper flakes
1 1/2 pounds chicken breast, cut into bite size pieces
2 Tablespoons olive oil
Salt
Pepper
1 pound fresh asparagus, trimmed and cut into bite size pieces
1 1/2 cups matchstick carrots
1 cup cherry tomatoes, sliced in half
DIRECTIONS
In a mixing bowl, whisk together salad dressing, vinegar, honey, and red pepper flakes. Set aside.
Heat olive oil in a large skillet over medium high heat. Season both sides of the chicken with salt and pepper and place the chicken in the skillet. Cook chicken about 6-7 minutes turning pieces half way through. Cook until chicken is done and no longer pink inside. Add half of the dressing to the chicken and stir to coat the chicken. Transfer chicken to a plate and set aside. Add asparagus, carrots and tomatoes to the same skillet, season with salt and pepper and cook until crisp and tender, about 4-5 minutes. Transfer veggies to a plate and set aside. Add remaining sauce into the skillet and cook for 5 minutes letting it reduce, add the chicken and veggies all back into the skillet and coat with the thickened sauce. Once everything is warmed back through remove from heat and serve warm.
Enjoy!
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