One Pot Balsamic Chicken & Veggies
Healthy dinners often seem beyond a working person's reach, especially when it comes to fixing one a whole family will enjoy. Luckily, these easy, flavorful one pot balsamic chicken & veggies dish is always a real crowd pleaser. Chock full of lean protein, and tender, sauced vegetables- it's a great go to meal that you can feel good about serving and enjoying!
- 1/4 cup + 2 tbsp Italian salad dressing light versions tend to work better since they’ve a bit of a thicker consistency for coating, BUT any variety will still taste great
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp honey
- 1/8-1/4 tsp crushed red pepper flakes
- 1 1/4 lbs chicken breast tenderloins
- 2 tbsp olive oil
- salt and pepper to taste
- 1 lb fresh green beans trimmed
- 1 1/2 cup carrots julienned
- 1 cup grape tomatoes halved
In a small bowl, stir together the dressing, vinegar, honey and red pepper flakes until evenly combined, and set aside.
In a large skillet, or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, before putting the tenderloins into the skillet.
Cook the chicken about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, prepare the veggies). Add half the dressing mixture to the skillet and turn the chicken to make sure it’s evenly coated. Transfer the cooked, coated chicken to a large plate or a serving platter while leaving the sauce in the skillet.
Add in the green beans and carrots, season with salt and pepper (again, to taste) and cook, stirring frequently, until still crisp, but also tender, about 4 minutes. Transfer the veggies to plate or platter with chicken.
Add the remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about 1 minute. Add the cooked chicken, cooked green beans and carrots, and the tomatoes back to the pot. Toss everything to coat, and serve.
- Want to add a little extra zing? Garnish this dish with freshly grated Parmesan cheese just before serving.
- Switch up the vegetables to incorporate what you have on hand- you really can't go wrong here.
- If your chicken pieces/slices are really on the thin side, you may need to reduce the heat & increase the cooking time to keep the chicken from drying out and to prevent it from cooking through before the vegetables.
Calories: 355kcal | Carbohydrates: 24g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 356mg | Potassium: 1031mg | Fiber: 5g | Sugar: 17g | Vitamin A: 9173IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg