Balsamic Chicken and Veggies
– Italian salad dressing – Balsamic vinegar – Honey – Red pepper flakes – Chicken breasts – Olive oil – Salt and pepper – Frozen green beans – Grape tomatoes
Whisk together Italian salad dressing, balsamic vinegar, honey, and red pepper flakes in a glass measuring cup.
Cook the chicken for about 10 minutes, rotating once after 5 minutes, until chicken has cooked through.
Add frozen green beans and grape tomatoes to the skillet and cook until green beans are no longer frozen and still bright green.
Transfer the veggies to a platter with the chicken and cook the sauce for 1 minute.
Drizzle the sauce over the platter of chicken and veggies.
Get the full recipe at ashcroftfamilytable.com