Balsamic Chicken
I love one pot meals, but they are hard to do now with Brad having diabetes. Most one dish meals are full of carbs, or just aren’t good at all. So when I ran across a meal with chicken and asparagus, I thought I had to try it! I wasn’t too fond of the tomatoes (although Brad liked them), so next time I might try some squash or another non-green veggie.
Ingredients
1/4 cup of balsamic vinegar
1/4 cup of EVOO
1 tablespoon of honey
1 tablespoon of dijon mustard
2 cloves of minced garlic
pinch of red pepper flakes
2 chicken breasts (I “diced” mine because it cooks more evenly for me this way)
salt
pepper
1 pound of asparagus
1 pint of cherry tomatoes (or another vegetable)
Instructions
1. In a small bowl, whisk together balsamic vinegar, 2 tablespoons of EVOO, honey, dijon mustard, garlic, and red pepper flakes.
2. In a skillet, heat remaining oil over medium heat. Add chicken and season with salt and pepper. Cook until golden brown (doesn't have to be completely cooked). Remove from pan.
3. Add asparagus and tomatoes to the pan and season with salt and pepper. Cook until asparagus is bright green and tomatoes are sightly wilted.
4. Move veggies to the side and add the chicken back to the pan, then pour in the vinaigrette. Toss the veggies and chicken in the sauce until chicken is cooked through and sauce is thickened.
5. Serve!
