ONE PAN BALSAMIC CHICKEN AND VEGGIES
This One Pan Balsamic Chicken and Veggies couldn't get any easier! This is a a 20 minute meal that is sure to please!
Provided by Jaclyn
Categories Main Course
Time 23m
Number Of Ingredients 10
Steps:
- In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
- 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.
- 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. 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.
- 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).
Nutrition Facts : Calories 342 kcal, Carbohydrate 20 g, Protein 33 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 351 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
ONE PAN BALSAMIC CHICKEN RECIPE - (4.2/5)
Provided by KennyB07
Number Of Ingredients 9
Steps:
- Mix together dressing, balsamic vinegar and honey in a measuring cup. Heat 1 tablespoon of the oil and sauté the mushrooms for 4 minutes until they have started to brown, then add the green beans and cook for another 4 minutes or until the green beans are crisp-tender. Remove the vegetables from the pan, add the remaining oil and the chicken tenders. Sprinkle with salt and pepper and sauté until brown on each side. Remove from the pan. Add in the sauce and stir for a couple minutes until thickened into a glaze consistency. Add the chicken, green beans, and mushrooms back into the pan and add the tomatoes. Stir to coat everything evenly with the sauce.
ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
- Season chicken with salt and pepper.
- Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
- Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
- Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams
ONE PAN BALSAMIC CHICKEN AND VEGGIES RECIPE - (4.6/5)
Provided by á-170521
Number Of Ingredients 10
Steps:
- In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. 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. 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. 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. 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).
ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS
Make and share this One Pan Lemon Garlic Chicken and Asparagus recipe from Food.com.
Provided by danielle0816_7151831
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
- Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
- Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often.
- Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 5-10 minutes on low heat or until chicken is fully cooked. Squeeze lemon juice over top.
Nutrition Facts : Calories 250.5, Fat 6.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 416.1, Carbohydrate 9.6, Fiber 2.5, Sugar 1.6, Protein 38.6
ONE-POT BALSAMIC CHICKEN AND VEGGIES
Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.
Provided by Lanzzz
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
- Cut sweet potato into 1/4-inch thick fries.
- Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
- Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
- Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g
BALSAMIC POACHED CHICKEN WITH ASPARAGUS AND POTATOES
Make and share this Balsamic Poached Chicken With Asparagus and Potatoes recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.
- Roast for 30 minutes, shaking the pan once.
- Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
- Roast until the asparagus is tender, 12 to 15 minutes.
- Meanwhile, in a saucepan, bring the broth and vinegar to a boil.
- Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.
- Cover, remove from heat, and set aside until cooked through, about 15 minutes.
- Transfer the chicken to a cutting board.
- Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
- Thickly slice the chicken.
- Divide the ingredients among individual plates. Drizzle with the balsamic mixture.
Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 98.8, Sodium 600.5, Carbohydrate 25.8, Fiber 4.8, Sugar 2.5, Protein 46.4
PENNE WITH BALSAMIC CHICKEN AND ROASTED ASPARAGUS RECIPE
This Penne with Balsamic Chicken and Roasted Asparagus is so easy to throw together and tastes absolutely amazing.
Provided by Contributor
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oven to 400°. Cut the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
- Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, chicken and the salt. Serve with additional Parmesan.
Nutrition Facts : Calories 443 kcal, Carbohydrate 55 g, Protein 19 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 43 mg, Sodium 953 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
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