Clean Eating Balsamic Chicken and Veggies
1/4 cup Clean Italian Dressing (see Recipe Below)
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil
1 pound chicken breast tenderloins
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 cup purchased shredded carrot ( I also added parsnips)
1 small tomato, seeded and chopped (optional)
In a small bowl, stir together salad dressing, balsamic vinegar, and honey. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot/parnisps to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Clean Italian Dressing
Yield: About 1/2 cup
6 Tablespoons Olive Oil
2 Tablespoons white wine vinegar
2 Tablespoons chopped fresh parsley
1 Tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspooon dried crushed red pepper
Pinch of dried oregano.
Combine all ingredients in a bowl, whisk together. Season with Salt and Pepper.