Let me first say - my blog is sort of under construction right now. The new & improved is coming soon! You can expect to find printable version of all my recipes, social media share buttons, organized recipe box, and downloadable meal plans.
I'm halfway through the Daniel Plan and considering how great I feel, I think I'll make it my lifestyle. I'm doing just fine without processed foods and added sugars and MSG and chemicals and all that. Real food keeps me full and happy.
This is a great week-night dinner. You could use any veggies you want, and it would work well with leftover chicken. You probably already have everything you need to whip this up. The flavor is slightly sweet and tart, with some heat from the red pepper. Perfect combinations!
balsamic chicken & veggies
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
- 1/4 cup Italian dressing
- 2 tbsp balsamic vinegar
- 1 tsp crushed red pepper
- 1 tbsp honey
- 2 tbsp olive oil
- 1 lb chicken breast
- 1 bunch fresh asparagus, cut into 3 inch pieces
- 1 cup shredded carrots
- 1 cup chopped tomatoes
- In a small bowl, stir together the dressing, balsamic, red pepper & honey. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken and cook for 6-7 minutes, or until no longer pink inside. Add half the dressing mixture and simmer for a few minutes. Transfer chicken to a plate.
- Add asparagus and carrots to skillet and cook for 5 minutes. Transfer to a plate. Pour other half of dressing in the skillet, allowing it to simmer for a minute. Scrape up all the good browned bits! Pour over the chicken & veggie, and top with chopped tomatoes.