Balsamic Mustard Chicken with Veggie Medley

Name: Balsamic Mustard Chicken with Veggie Medley
Total time: 55 min
Yield: 2
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup extra virgin olive oil, divided; 1 tbsp honey; 1 tbsp Dijon mustard; 2 cloves garlic, minced; 1 pinch crushed red pepper flakes; 1 medium sweet potato; 600g chicken tenders; salt and black pepper; 1 cup chopped asparagus; 1 cup broccoli florets; 1/2 cup cherry tomatoes

A one-pan wonder featuring tender chicken, crisp veggies, and sweet potatoes in a tangy mustardy balsamic sauce. A family-friendly dinner that's both simple and satisfying.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

Nutrition

calories316kcal

carbohydrates16g

fat13g

fiber2g

protein33g

sodium167mg

sugar7g

Dinner American

Ingredients

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil, divided

1 tbsp honey

1 tbsp Dijon mustard

2 cloves garlic, minced

1 pinch crushed red pepper flakes

1 medium sweet potato

600g chicken tenders

salt and black pepper

1 cup chopped asparagus

1 cup broccoli florets

1/2 cup cherry tomatoes

Directions

In a small bowl, whisk together balsamic vinegar, 2 tbsp olive oil, honey, mustard, garlic, and red pepper flakes. Set aside the vinaigrette.

Cut sweet potato into 1/4-inch thick fries.

In a large skillet over medium heat, warm remaining oil. Add sweet potato fries, cooking and turning every 5 minutes for 20 minutes. Remove from pan and set aside.

Season chicken tenders with salt and pepper. Add to the pan and sear until golden, about 3 minutes per side. Remove and set aside.

To the pan, add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes slightly wilted, around 5 minutes. Move veggies to one side of the pan.

Add chicken and potatoes back into the pan. Pour in vinaigrette, gently toss veggies and chicken until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.