One Pan Balsamic Chicken and Asparagus

One Pan Balsamic Chicken and Asparagus


  • 1/4 c. balsamic vinegar
  • 1/4 c. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 2 lb. chicken breast tenders
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus, woody ends trimmed
  • 1 pint cherry tomatoes, halved


  1. In a small bowl, whisk together balsamic, 2 tablespoons olive oil, honey, garlic, and red pepper flakes until combined. Set aside.
  2. Meanwhile, in a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden on both sides, about 3 minutes per side. Remove from pan and set aside.
  3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  4. Move veg to one side, add chicken back in and pour in vinaigrette. Let go, tossing veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Nutritional Info: Calories282.3 Total Fat12.0 g Saturated Fat1.5 g Polyunsaturated Fat4.7 g

Monounsaturated Fat4.1 g Cholesterol68.8 mg Sodium672.9 mg Potassium148.8 mg

Total Carbohydrate19.2 g Dietary Fiber1.6 g Sugars10.9 g Protein28.9 g


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