I have been making using this recipe for YEARS now! I love it because it's obviously tasty and healthy, but it's one I use to clear out my fridge. I just throw in whatever vegetables I have left, and that are about to go bad, and it always ends up tasting great! PLUS, you cook it all in one pan which means minimal cleaning up. Yes please!
**Original recipe HERE
- 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Primal Kitchen Italian Vinaigrette)
- 3 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1/8 tsp crushed red pepper flakes (more or less to taste)
- 1 1/4 lbs chicken breast tenderloins
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- Whatever vegetables you want! My favourites are asparagus or green beans, tomatoes, carrots, and zucchini. I use about 1 cup of each!
In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop vegetables). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, 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 skillet 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).
I usually serve it over brown rice or quinoa. It's so good, and even better the next day!