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INGREDIENTS

1/4 cup Italian dressing
2 tbsp balsamic vinegar
1 tsp crushed red pepper
1 tbsp honey
2 tbsp olive oil
1 lb chicken breast
1 bunch fresh asparagus ; cut into 3 inch pieces
1 cup shredded carrots
1 cup chopped tomatoes

INSTRUCTIONS

In a small bowl, stir together the dressing, balsamic, red pepper & honey. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken and cook for 6-7 minutes, or until no longer pink inside. Add half the dressing mixture and simmer for a few minutes. Transfer chicken to a plate.

Add asparagus and carrots to skillet and cook for 5 minutes. Transfer to a plate. Pour other half of dressing in the skillet, allowing it to simmer for a minute. Scrape up all the good browned bits! Pour over the chicken & veggie, and top with chopped tomatoes.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (913g)
Recipe Makes: 1

Calories: 1184
Calories from Fat: 598 (51%)

Amt Per Serving		% DV

	Total Fat 66.4g	89 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 26.1g
	Polyunsanturated Fat 17.7g
Cholesterol 290.3mg		89 %
Sodium 1873mg		65 %
Potassium 1952.4mg		51 %
Total Carbohydrate 46.7g		14 %
	Dietary Fiber 6g	24 %
	Sugars, other 40.7g
Protein 98.4g		141 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1184

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