This is a simple, healthy, and tasty recipe that can be done in less than 30 minutes from prep to table. It’s gonna make you look like a Rock Star to anyone in your life that believes in eating healthy.
- 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Wishbone)
- 3 Tbsp balsamic vinegar
- 1 1/2 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
- 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks)
- 8oz fresh mushrooms
- 1 cup grape tomatoes, halved
- 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 asparagus and tomatoes).
- 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 the sauce in skillet. Add asparagus and mushrooms to skillet, season with salt and pepper to taste and cook, stirring frequently, until asparagus is crisp yet tender, about 4 minutes. Transfer Asparagus to plate or platter with chicken.
- Add remaining dressing mixture to mushrooms in 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).
NOTES: The original calls for carrots, but I’m not crazy about the added crunch since the Asparagus is pretty crunchy all by itself. For fewer calories, use a light Italian dressing. You can also sub green beans for the asparagus if you can’t find fresh Asparagus.
Recipe source: adapted from a recipe found on Better Homes and Gardens