Easy and fast dinners are my jam right now with three kids and this easy one pot meal made my night so much simpler!
Ever wish you had a personal chef that could cook all your meals and clean all the messes for you?! I wish for that, ALL the time. Unfortunately…. that’s not reality however, this one pan meal sure does make things easier and the mess a lot smaller.
This meal gets even better as it is paleo and Whole 30 to help you feel and look as healthy as possible! And a bonus: it’s D E L I C I O U S!!
This meal feeds 4 people and I personally would double your marinade sauce because I like extra flavor and extra dipping sauce always. For what this recipe called for, as far as the marinade is concerned, it wasn’t enough for me.
DIRECTIONS
1. Make the vinaigrette: In a small bowl, whisk the balsamic, 2 tbsp oil, honey, mustard, garlic, and red pepper flakes until combined. Set it aside.
2. In a large skillet over medium heat, heat remaining oil. Add chicken and season with salt and pepper and cook till golden. (This recipe says to cook it 3 minutes on both sides but it took me about 15 minutes to cook the chicken through.) Remove from pan and set aside.
3. Add asparagus and tomatoes to the pan and season with more salt and pepper and cook till the asparagus bright green and the tomatoes are slightly wilted-about 5 minutes.
4. Move the veggies to the one side and add the chicken back into the pan and pour in your vinaigrette. Toss veggies and chicken slightly and cook for another couple minutes until vinaigrette thickens.
INGREDIENTS
1/4 c. balsamic vinegar
1/4 c. extra virgin olive oil (evoo), divided
1 tbsp. honey
1 tbsp. Dijon mustard
2 cloves garlic, minced
a pinch of crushed red pepper flakes
2 lbs chicken breast
salt to taste
pepper to taste
1 lb asparagus
1 pint of baby tomatoes, halved
And wallah!! You have an extremely tasty meal with very little clean up!! Enjoy!!
xo,
Rachael
This recipe was found at: http://www.delish.com .
