|Servings||Prep Time||Cook Time|
|6||10 mins||15 mins|
|1.||In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red peppers. Set aside.|
|2.||In a large skillet, heat oil over medium-high. Add chicken; cook 5-6 minutes or until chicken is tender and no longer pink. Add half of the dressing mixture to skillet; stir to coat. Transfer chicken to a serving platter; cover and keep warm.|
|3.||Add asparagus and carrot to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to serving platter.|
|4.||Stir remaining dressing mixture; add to skillet. Cook and stir 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables.|
|5.||If desired sprinkle with chopped tomato.|
There are 167 calories in 1 serving of Balsamic Chicken & Vegetables.
Calorie split: 26% fat, 19% carbs, 56% protein.
|Serving Size||1 serving|