Skillet Meal
Skillet Chicken and Vegetables
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp olive oil, divided
- 1 lb asparagus, trimmed, and cut into 2-inch pieces
- 1 (10-oz) pkg matchstick carrots
- ¾ cup balsamic vinegar
- ⅓ cup chicken broth
- 2 Tbsp honey
- ¼ tsp crushed red pepper
- 1 pint grape tomatoes, halved
Instructions
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season chicken with salt and pepper.
- Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done. Remove from skillet; cover and keep warm.
- Cook asparagus and carrots in 1 Tbsp hot oil in same skillet 3 minutes or until crisp-tender. Remove from skillet, and keep warm.
- Whisk together vinegar, broth, honey, and crushed red pepper in skillet; cook 4 to 6 minutes or until sauce is syrupy. Add tomatoes; cook 1 minute.
- Return chicken and vegetables to skillet; toss.
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