New Recipe 2: One Pan Balsamic Chicken & Veggies
My July Challenge is to try a new recipe every week of the month. I have found that I typically stick to the same 5-7 meals and just rotate through them, but I would like a little more variety, hence this new challenge. I've quickly realized a very real problem though, I am not a recipe follower. This should be fun - ha! Either way, I am taking recipes I find online and following them fairly accurately, but still doing my own thing...
My second recipe was a One-Pan Balsamic Chicken and Veggies dish. Overall this was a delicious and health-conscious dinner that we both enjoyed. It was a little more on the Italian side than I usually like, but at least it wasn't a full plate of pasta. I would definitely make this again.
Prep Time: 5-10 Minutes
Cook Time: 15 Minutes
Total Time: 20-25 Minutes
Serves: 4 (we finished it off between 2 of us and added rice)
What You'll Need:
1/3 cup Italian Dressing
3 Tbsp Balsamic Vinegar
1 lb. Chicken Breast
2 Tbsp Olive Oil
1 lb. Asparagus
8-12 Grape Tomatoes, halved
Salt & Pepper to Taste
Red Pepper Flakes as Desired
1. In a medium bowl, combine the Italian Dressing, Balsamic and red pepper flakes.
2. Heat olive oil in a non-stick pan over medium heat. Season the chicken with salt and pepper and set evenly in pan. Cook for 6 minutes and flip, then cook another 6 minutes, or until fully cooked through. Add half of the dressing mixture and stir to coat. Set aside.
3. Add the asparagus to the skilled and season with salt and pepper, stirring occasionally. Cook for about 5 minutes, or until tender then add in the cooked chicken and halved grape tomatoes. Stir in the remaining dressing mixture and leave in the pan until everything is heated.
4. Serve over an optional bed of rice & enjoy!
For the original recipe, click here.