Balsamic Chicken with Vegetables

Servings: 4

Ingredients

• ¼ cups bottled lite Italian salad dressing
• 2 tbsp. balsamic vinegar
• 1 tbsp. honey
• ¼ tsp. crushed red pepper
• 2 tbsp. olive oil
• 1 lbs. chicken breast tenderloins
• 10 oz. fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup shredded carrot
• 1 small tomato, seeded and chopped

Directions

1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook for 5-6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to the skillet; turn chicken 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 for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato.

Nutrition Facts: 269 calories per serving; 12 g fat (2 g saturated fat); 12 g carbohydrates, 2 g fiber; 27 g protein