Balsamic Chicken and Veggies

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Balsamic Chicken and Veggies. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Balsamic Chicken and Veggies is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Balsamic Chicken and Veggies estimated approx 30 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can have Balsamic Chicken and Veggies using 9 ingredients and 5 steps. Here is how you can achieve it.

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 6 oz.)
Per Serving: 344 calories; 34 g protein; 16 g fat, 17 g carbs (0.5 carbs: 1 protein)
Recipe = 4.5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)

*This recipe is from Winn Army Community Hospital, Ft. Stewart, GA.

Ingredients and spices that need to be Get to make Balsamic Chicken and Veggies:

1. 1/4 cup + 2 TBSP Italian salad dressing
2. 3 TBSP balsamic vinegar
3. 1/8 tsp crushed red pepper flakes
4. 20 oz. chicken breast tenderloins
5. 2 TBSP olive oil
6. 1/4 tsp salt and pepper
7. 1 lb. asparagus, trimmed of tough ends, chopped into 2 inch pieces, thinner stalks desired
8. 1.5 cups matchstick carrots
9. 1 cup halved grape tomatoes

Instructions to make to make Balsamic Chicken and Veggies

1. In a mixing bowl, whisk salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.
2. Heat olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper then place chicken in evenly heated skillet. Cook 6-7 minutes, rotating once halfway through cooking until the chicken has cooked through.
3. Add half the dressing mixture to the skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in the skillet.
4. Add asparagus and carrots to skillet. Stir frequently until crisp and tender, about 4 minutes. Transfer veggies to plate with chicken.
5. Add remaining dressing mixture to skillet and cook. Stir 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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