AuthorHeather BlakeCategoryDairy free, Gluten-free, Meat, VeggiesDifficultyBeginnerA super practical weeknight meal, this dish is bursting with tangy balsamic, aromatic garlic, and tender asparagus!
Prepare the marinade: in a small bowl, whisk together marinade ingredients and set aside.
In a large pan, heat 1 tbsp olive oil over medium heat. Add chicken, season with salt & pepper. Cook until white on bottom. Flip, season other side with salt & pepper, and cook until white on other side. Remove from pan.
Add asparagus & tomatoes, season with salt & pepper, and saute until the asparagus is bright green and the tomatoes are starting to wilt, about 5 minutes.
Return chicken to pan on top of veggies, drizzle with marinade, and stir until all pieces are coated. Cook 5-10 more minutes, until chicken reaches an internal temperature of 165 degrees F. Enjoy!!!
Recipe adapted from: Delish.com
Ingredients
Directions
Prepare the marinade: in a small bowl, whisk together marinade ingredients and set aside.
In a large pan, heat 1 tbsp olive oil over medium heat. Add chicken, season with salt & pepper. Cook until white on bottom. Flip, season other side with salt & pepper, and cook until white on other side. Remove from pan.
Add asparagus & tomatoes, season with salt & pepper, and saute until the asparagus is bright green and the tomatoes are starting to wilt, about 5 minutes.
Return chicken to pan on top of veggies, drizzle with marinade, and stir until all pieces are coated. Cook 5-10 more minutes, until chicken reaches an internal temperature of 165 degrees F. Enjoy!!!
Recipe adapted from: Delish.com
