This meal, adapted from cooking classy, is quickly becoming my go-to summer dinner! So many amazing flavors!
Ingredients:
1/4 cup + 2 tbsp Italian Dressing
3 tbsp white balsamic vinegar (regular balsamic will work too, I just prefer white)
1 1/2 tbsp honey
1/8 tsp crushed red pepper
1 lb chicken tenderloins
2 tbsp olive oil
Sea Salt & Ground Black Pepper
1 bundle asparagus (trim the tough ends and chop into 1.5-2 inch pieces...cooking classy suggests thinner stalks and I agree it's much better with thinner stalks)
2 sweet peppers (for the recipe above I used yellow and red)
1 cup yellow cherry tomatoes, halved (you can use any kind of cherry or grape tomato)
Directions:
1. In a mixing bowl whisk together Italian dressing, white balsamic vinegar, honey & red pepper flakes, then set aside.
2. Heat olive oil in 12 inch skillet over med-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 7-10 minutes until chicken is thoroughly cooked through (chopping your veggies while it's cooking and turning chicken throughout). Add half the dressing mixture to the skillet and evenly coat. Transfer chicken to large plate while sauce is in the skillet.
3. Add asparagus and peppers to the skillet, season with salt & pepper to taste and cook, stirring frequently, until desired tenderness (I cook them for about 5 minutes). Transfer veggies to plate with chicken.
4. Add remaining dressing mixture to the skillet and cook, stirring constantly until thickened, approx 1 minute.
5. Turn off heat
6. Add plate of chicken, asparagus and peppers to the skillet as well as your halved tomatoes.
7. Mix and enjoy!
