Hello Healthy Meal Preppers!

If you're looking for a healthy, flavorful meal that's easy to prepare, you'll love this One Pan Balsamic Chicken and Veggies recipe. It's perfect for those busy weeknights when you want something delicious without the hassle of multiple dishes.

I remember the first time I made this dish, I was amazed at how the balsamic glaze perfectly complemented the tender chicken and vibrant vegetables. With just 10 minutes of prep and 20 minutes of cooking, you'll have a wholesome meal ready in no time.

This recipe combines juicy chicken breast, fresh asparagus, cherry tomatoes, and carrots, all cooked in a tangy balsamic glaze. The best part? It all comes together in one pan, making cleanup a breeze. Enjoy a delightful, nutritious dinner with minimal effort!

One Pan Balsamic Chicken and Veggies Recipe

Per 1 serving: 329 Calories • 19.3g Carbs (4.3g Fiber) • 20.6g Fat • 33.0g Protein

10 minutes to prep, 20 minutes to cook

Ingredients

Scaled to 4 serving

• 1 2/3 tbsp Italian salad dressing (25 grams)

• 3 tbsp Balsamic vinegar (48 grams)

• 1 1/2 tbsp Honey (32 grams)

• 1/8 tsp Crushed red pepper flakes (0 grams)

• 1 1/4 lb Chicken breast (567 grams)

• 2 tbsp Olive oil (27 grams)

• 1 dash Salt (0.4 grams)

• 1 dash Pepper (0.1 grams)

• 1 lb Asparagus (453 grams)

• 1 cup cherry tomatoes Cherry tomatoes (149 grams)

• 1 1/2 cup chopped Carrots (192 grams)

Directions

Directions are based on the original recipe of 4 servings

1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey, and red pepper flakes, set aside.

2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.

3. Cook about 6-7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.

4. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.

5. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

6. Enjoy!