BALSAMIC CHICKEN & ASPARAGUS
SERVES 4 - 20 MIN
- 1/4 c. balsamic vinegar
- 2 cloves garlic, finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- Pinch of crushed red pepper flakes
- 1/4 c. extra-virgin olive oil, divided
- 2 lb. boneless, skinless chicken breast tenders
- Kosher salt
- Freshly ground black pepper
- 1 lb. asparagus, trimmed
- 1 pt. cherry tomatoes, halved
1. In a small bowl, whisk vinegar, garlic, mustard, honey, red pepper, and 2 tbsp. oil until combined.
2. In a large skillet over medium heat, heat remaining 2 tbsp. oil. Add chicken, season with salt and black pepper, and cook, turning occasionally, until golden brown, about 3 minutes per side. Transfer to a plate.
3. In same skillet over medium heat, combine asparagus and tomatoes; season with salt and black pepper. Cook, stirring occasionally, until asparagus is bright green and tomatoes are slightly wilted, about 5 minutes.
4. Move veggies to one side, add chicken, and pour in vinaigrette. Cook, tossing, until chicken is cooked through and vinaigrette is thickened, about 5 minutes more. -RIAN HANDLER
CREAMY BASIL CHICKEN WITH CORN & TOMATOES
SERVES 4 - 40 MIN
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