Balsamic Chicken And Veggies

Sunday dinners in our house can sometimes be big, extravagant, take hours to prepare and hours to cook type of meals. This was soon not that. Tonight we kept it simple, light, and fresh with an easy 15 minute balsamic chicken and veggie dish. I served mine over riced cauliflower, and with the extra sauce from the dish soaking into the cauliflower rice, it was SO delicious. Unfortunately I ate all the cauliflower rice (oops) so I will have to get creative this week with the leftover chicken and veggies! This is another one of those quick work week dinners to add to your list!

// gluten free

Ingredients:

1/4 cup bottle italian salad dressing of your choice

2 tbsp balsamic vinegar

1 tbsp honey 

1/8 tsp crushed red pepper flakes

2 tbsp olive oil 

1 lb chicken breast tenderloins, or chicken breasts cut into tenders

10 ounces fresh asparagus, ends trimmed, and cut into 2 inch pieces

1 cup shredded carrots

1 small tomato seeded and chopped

1 small head of cauliflower, riced - cook for 5 min in coconut oil, sea salt, pepper 

Directions: In a small bowl, combine salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside. Heat olive oil over medium heat in a skillet. Add chicken and cook until cooked through, flipping halfway through. Add half of the dressing mixture to the skillet. Stir to coat. Transfer the chicken to a plate set aside. Cover to keep warm. Add asparagus and carrot to skillet. Cook for 4-6 minutes, and then add remaining dressing mixture. Add in cooked chicken and stir all together to combine. Cook for additional 3 minutes. Remove from heat and serve over riced cauliflower. 

*Recipe adapted from bhg.com