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95% would make again

One-Pan Balsamic Chicken & Veggies


for 2 servings

  • ¼ cup italian salad dressing (250 mL)
  • 3 tablespoons balsamic vinegar
  • 1 ½ tablespoons honey
  • ⅛ teaspoon red pepper flakes
  • 1 lb chicken breast (455 g)
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1 lb fresh asparagus (455 g), trimmed of tough ends, chopped into 2-inch / 5cm pieces
  • 1 ½ cups carrot (185 g)
  • 1 cup grape tomatoes (200 g), halved

Nutrition Info

    Calories 717
    Fat 28g
    Carbs 37g
    Fiber 8g
    Sugar 25g
    Protein 77g

Estimated values based on one serving size.


  1. In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. Season chicken with salt and pepper.
  3. Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
  4. Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
  5. Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
  6. Enjoy!

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