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 715
Fat 28g
Carbs 37g
Fiber 7g
Sugar 26g
Protein 76g
How to Make It
1. Step
In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
2. Step
Season chicken with salt and pepper.
3. Step
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. Step
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. Step
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.
