This may seem like a random array of vegetables, but it was delicious! I used frozen corn but fresh corn would have been amazing!!
1/4 c Italian salad dressing
2 Tbs balsamic vinegar
1 Tbs honey
1/8 tsp crushed red pepper
2 Tbs olive oil
1 lb chicken breast tenderloins
10 oz fresh asparagus cut and trimmed
2 C frozen corn
- In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
- Add asparagus and corn to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
- Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute. Drizzle the dressing mixture over chicken and vegetables.