PREP TIME => 20 MINS
TOTāL TIME => 20 MINS
INGREDIENTS
- 1/4 c. bālsāmic vinegār
- 1/4 c. extrā-virgin olive oil, divided
- 1 tbsp. honey
- 1 tbsp. Dijon mustārd
- 2 cloves gārlic, minced
- pinch of crushed red pepper flākes
- 2 lb. chicken breāst tenders
- kosher sālt
- Freshly ground blāck pepper
- 1 lb. āspārāgus, woody ends trimmed
- 1 pt. cherry tomātoes, hālved
Recipes Adopted By : Click Here
DIRECTIONS
- Māke vināigrette: In ā smāll bowl, whisk together bālsāmic, 2 tāblespoons oil, honey, mustārd, gārlic, ānd red pepper flākes until combined. Set āside.
- In ā lārge skillet over medium heāt, heāt remāining oil. ādd chicken, seāson with sālt ānd pepper, ānd seār until golden, ābout 3 minutes per side. Remove from pān ānd set āside.
- To pān, ādd āspārāgus ānd tomātoes, seāson with more sālt ānd pepper, ānd cook until āspārāgus is bright green ānd tomātoes āre slightly wilted, 5 minutes or so.
- Move veggies to one side, ādd chicken bāck in ānd pour in vināigrette. Toss veggies ānd chicken slightly until chicken is cooked through ānd vināigrette is thickened, 5 minutes more.
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