One Pan Balsamic Chicken and Veggies

Ingredients

• 1/4 cup + 2 Tbsp Italian salad dressing
• 3 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 1/8 tsp crushed red pepper flakes
• 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
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

Directions

1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
2. 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. 
3. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through. 
4. 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. 
5. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. 
6. Transfer veggies to plate or platter with chicken. 
7. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. 
8. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top.