{Recipe} One Pan Balsamic Chicken & Veggies

So I'm REALLY good at using a lot of dishes when I'm cooking.  Like really good. Any time I come across a recipe that has the words "one pot" or "one pan" I'm immediately drawn to it because I'm also really good at not doing the dishes.

So besides being dishwasher friendly, this dinner actually tasted REALLY good. I rarely say this about chicken (Remember yesterday? I do tend to say this a lot about the chicken recipes I share here, but I also make a lot of poor tasting chicken that I do not share) but I actually wanted seconds after I finished my serving. I WANTED SECONDS...OF CHICKEN. If that doesn't make you want to try this recipe, then I don't know what will. OK but also, to be completely honest, I used this an additional plate. But otherwise, that's it!

ABOUT

Serves: 4

Cook time: 45 mins - 1 hour 

How difficult was this for me? Not bad!

INGREDIENTS

4 boneless skinless chicken breasts (I only used 2 but trust me, use 4)

1/4 cup + 2 tbsp Italian dressing (I used Kraft Light Italian)

3 tbsp balsamic vinegar

1 1/2 tbsp honey

1/8 crushed red pepper flakes 

2 tbsp olive oil

1 lb fresh green beans w/ ends trimmed (asparagus is a good alternative!)

1 1/2 cups matchstick carrots

1 red pepper, sliced thin

DIRECTIONS

In a mixing bowl, whisk together Italian dressing, balsamic vinegar, honey & red pepper flakes, set aside. I swore I took a picture, but apparently I did not.

Heat olive oil in a medium or large skillet over medium-high heat.

Slice chicken into big tenderloin pieces.  Season with salt & pepper.

Place chicken evenly in skillet.  Cooking each side for 7-8 minutes, until cooked all the way through, no pink.

Once cooked, add half of the Italian dressing mix & rotate the chicken to fully coat it.  Let chicken cook an additional 1-2 mins in the marinade.

Remove chicken & set aside.

Without draining any of the juices in the skillet, add the carrots & green beans.  Season with salt & pepper.  Cook veggies for approx. 4 minutes while stirring frequently.

Transfer veggies to the same plate the chicken is on, leaving the dressing in the skillet.  Add remaining dressing & let cook for 1-2 mins constantly stirring to thicken up the sauce.

Throw the chicken & veggies back into the skillet & toss thoroughly so the chicken & veggies get evenly coated. I let the chicken cook an additional 2-3 mins.

That's it! Serve immediately!

Enjoy!

 Adapted from: Cooking Classy