Skillet Balsamic Chicken & Vegetables

My idea of the perfect meal is: First and foremost, delicous. Healthy. Simple and quick to throw together. Looks pretty. Doesn’t require a lot of clean up.  There, I think I covered all the bases. And this dish right here ticks every single one of those boxes. 1) The sauce is just straight up phenomenal, just so full of flavor. 2) Chock full of fresh veggies and lean chicken. 3) On the table in less than 30 minutes. 4) Only one skillet to clean. 5) The presentation and bright colors are just a work of art. So there you have it, dinner doesn’t get much better than this.

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. (as a side note, I had my husband bring back year supply of crushed red pepper flakes and other seasonings I can’t seem to find here. So glad he did so that I can make fabulous dishes like this!)

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then add to skillet and cook about 4-5 minutes per side, or until chicken has cooked through.

Meanwhile, trim asparagus of tough ends, and prepare carrots, zuchhini and tomatoes. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Remove chicken from skillet and set aside. Add asparagus, carrots and zucchini to skillet, season with salt and pepper to taste and cook (stirring regularly) until crisp tender, about 4 minutes.

Return chicken to the skillet with the veggies. Pour remaining dressing over meat and veggies. Stir gently to coat and cook for another minute. Remove from heat and serve warm. Can also serve over rice.

2/3 cup light Italian salad dressing
4 Tbsp balsamic vinegar
3 Tbsp honey
1/4 tsp crushed red pepper flakes
3 chicken breasts, cut into strips
4 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus and/or green beans
1 1/2 cups carrots, peeled and julienned
1 1/2 cups zucchini, julienned
1 cup grape tomatoes, cut in half

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then add to skillet and cook about 4-5 minutes per side, or until chicken has cooked through. Meanwhile, trim asparagus of tough ends, and prepare carrots, zuchhini and tomatoes. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Remove chicken from skillet and set aside. Add asparagus, carrots and zucchini to skillet, season with salt and pepper to taste and cook (stirring regularly) until crisp tender, about 4 minutes. Return chicken to the skillet with the veggies. Pour remaining dressing over meat and veggies. Stir gently to coat and cook for another minute. Remove from heat and serve warm. Can also serve over rice.

Source | Six Little Chefs