This dish is not only beautiful, but delicious. A great meal for preparing earlier in the day to enjoy an upscale dinner that is sure to impress everyone at the table. This is also simple enough to make in bulk and put together for a larger dinner party.
Whenever we are getting ready to put our dinner together, we try to get things together earlier in the day. Our days are filled with work, chores and plenty of activities that leave us pretty drained by the time dinner rolls around. There is nothing better than just having to heat up ingredients that are already put together. This Balsamic chicken recipe is no different.
When getting your ingredients prepped and ready, try to read the instructions first. This will give you an idea of what can be stored together and what needs to be on it’s own. I usually keep veggies in one dish, while spices and sauces in others. One large to-do for prepping chicken dinners is to brine your chicken. If you aren’t already doing this, you need to start. Brining is a great way to help your chicken retain its moisture and to intensify the flavor. It is so easy to put your chicken into a bag, add some salt and let sit for at least an hour or so, but the longer the better! I usually prep earlier in the morning and bring through the day until dinner.
For this recipe you simply cook the chicken over medium-high heat with olive oil in a large pan until cooked through. Remember to salt and pepper your chicken to give it flavor on its own. Add a bit more flavor by pouring half of the prepared sauce mixture and coating both sides of the chicken. Place on serving platter and do the same with the veggies with about half of the remaining sauce mixture. We like our veggies cooked, but with a slight crispiness to them. Add veggies to serving platter, the pour in remaining sauce to pan and scrape up on browned bits. Pour remaining pan sauce and bits over chicken and veggies then sprinkle with the fresh tomatoes. Serve hot and enjoy!
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Simply, Beth
Balsamic Chicken and Veggies
Ingredients
- 1/4 cup Italian salad dressing, bottled
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 tsp crushed red pepper flakes
- 2 tbsp olive oil
- 1 pound chicken tenderloins
- asparagus spears We use half a bunch from the grocery store
- carrots, cut to size of asparagus same amount as asparagus
- 1 small tomato, diced
Instructions
- Whisk the dressing, balsamic vinegar, honey and crushed red pepper flakes together in a small bowl. Set aside
- In a large pan, heat olive oil over medium-high heat. Add the chicken and cook for 6 to 7 minutes, or until the chicken is just cooked. Add half of the dressing mixture to the skillet, making sure to coat both sides of the chicken. Remove from heat and keep warm.
- Add veggies to skilled and cook for 3 to 4 minutes, stirring often. Look for veggies to be tender, but still crisp. Transfer to a serving platter, then place chicken over veggies.
- Stir remaining dressing mixture and add to the skillet. Scrape up any bits in the pan, then pour over chicken and veggies. Sprinkle with diced tomatoes and serve.