One Pan Balsamic Chicken And Asparagus Food

BALSAMIC CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
• Arrange the chicken thighs on the pan. Season the chicken generously with salt and pepper.
• In a small bowl whisk together the honey, balsamic vinegar and Italian seasoning.
• Place the potatoes in a large bowl along with the olive oil, salt and pepper. Toss to coat.
• Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.
• Bake for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the pan. Season the asparagus with salt and pepper.
• Bake for an additional 10-15 minutes or until chicken is done and potatoes and asparagus are tender.
• Sprinkle with parsley, then serve.

ONE PAN BALSAMIC CHICKEN AND VEGGIES

Steps:

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
• Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat.
• Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

ONE-POT BALSAMIC CHICKEN AND VEGGIES

Steps:

• Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
• Cut sweet potato into 1/4-inch thick fries.
• 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.
• 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.
• 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.