Balsamic Chicken and Veggies
For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 6 oz.)
Per Serving: 344 calories; 34 g protein; 16 g fat, 17 g carbs (0.5 carbs: 1 protein)
Recipe = 4.5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)
*This recipe is from Winn Army Community Hospital, Ft. Stewart, GA.
Balsamic Chicken and Veggies
For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 6 oz.)
Per Serving: 344 calories; 34 g protein; 16 g fat, 17 g carbs (0.5 carbs: 1 protein)
Recipe = 4.5 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)
*This recipe is from Winn Army Community Hospital, Ft. Stewart, GA.
Cooking Instructions
- 1
In a mixing bowl, whisk salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.
- 2
Heat olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper then place chicken in evenly heated skillet. Cook 6-7 minutes, rotating once halfway through cooking until the chicken has cooked through.
- 3
Add half the dressing mixture to the skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in the skillet.
- 4
Add asparagus and carrots to skillet. Stir frequently until crisp and tender, about 4 minutes. Transfer veggies to plate with chicken.
- 5
Add remaining dressing mixture to skillet and cook. Stir 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).
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