One Pot meals are a go to in our household. We love to try new, healthy, and quick meals that are simple for week nights.  This is a meal that is less than 20 minutes to make and has very few ingredients.


-1/4 cup + 2 tablespoons Italian salad dressing (ex. Wishbone light Italian salad dressing)
-3 tablespoons balsamic vinegar
-1 1/2 tablespoons honey
-1/8 teaspoons crushed red pepper flakes (more or less to taste)
-1 1/4 lbs. chicken breast tenderloins
-2 tablespoons olive oil
-Salt and freshly ground black pepper
-1 lb. fresh asparagus, trim the ends, chopped into 2-inch pieces (look for thinner stalks, if available)
-1 1/2 cups matchstick carrots
-1 cup grape tomatoes, cut in half


In a small mixing bowl whisk together salad dressing, balsamic vinegar, honey, and red pepper flakes, set aside.

Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook approximately 6 – 7 minutes, flipping once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and toss chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, approximately 4 minutes. Transfer veggies to the platter with chicken.

Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, approximately 1 minute. Return chicken, veggies, and tomatoes to pan and toss to coat.

Serves: 4

Prep: 10 minutes

Cook time: 13 minutes


-Taryn Sugar