Thursday, February 26, 2015

Balsamic Chicken With Veggies

This delicious dish, has moist and tender chicken costed in balsamic, italian dressing, and honey coating the and grape or cherry tomatoes, and green beans or asparagus. The combination of flavors, with the honey glazes all these ingredients and is a perfect match, I have made this dish two times, If I see balsamic, italian dressing, and honey those are my favorite ingredients to cook with. I personally love it with both the asparagus or the green beans, but I think green beans are my favorite. I love finding dishes like this that are all made in 1 skillet and 1 bowl. A quick and easy dish that will be ready in about 25 minutes, perfect for dinner, parties, having guest over. Make some rice and you have a amazing meal. Also a little tip if you are doing asparagus look for skinny ones, they are easier and quicker to cook with. I am making this meal tonight for dinner, can't wait.


  • 1/4 cup plus 5 Tablespoons Italian salad dressing, Kraft Robust 
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes, you can put more if you desire more heat 
  • 1 1/4 lbs chicken breast tenderloins
  • 4 Tablespoons olive oil
  • Salt and freshly ground black pepper to taste 
  • 1 lb fresh green beans, end cut off or (asparagus, trimmed of tough ends, chopped into 2-inch pieces )
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved

  • 1. In a large mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  • 2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken in skillet. ,( do not crowd, you may have to do in 2 batches)iCook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop green beans or  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 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).


  • Recipe source: adapted from BHG
  • photo source:

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