One-Pot Balsamic Chicken and Veggies

Published on April 10, 2018

• ¼ cup balsamic vinegar

• ¼ cup extra-virgin olive oil, divided

• 1 tablespoon honey

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• 1 pinch crushed red pepper flakes

• 1 medium sweet potato, peeled

• 2 (16 ounce) packages chicken tenders

• to taste kosher salt and freshly ground black pepper

• 1 cup chopped asparagus

• 1 cup broccoli florets

• ½ cup halved cherry tomatoes

1. Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.

2. Cut sweet potato into 1/4-inch thick fries.

3. 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.

4. 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.

5. 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.

I Made It

Nutrition Facts (per serving)

316Calories13g Fat16g Carbs33g Protein

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Nutrition FactsServings Per Recipe6Calories316% Daily Value *Total Fat13g17%Saturated Fat2g12%Cholesterol85mg28%Sodium167mg7%Total Carbohydrate16g6%Dietary Fiber2g8%Total Sugars7gProtein33gVitamin C19mg96%Calcium45mg3%Iron2mg12%Potassium528mg11%

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