Follow what lights you up and you'll light up the world. - Rebecca Campbell

I'm Jenn, with 2 n's. Mother of a little superhero, wife, coffee obsessed, lover of life, photography, music, healthy living, nature, food. I have a passion for all the beauty in this world & striving to be the best me possible. Here you will find recipe ideas, mom life posts, photos taken by me & anything else that crosses my crazy mind.

Monday, July 13, 2015

Balsamic Chicken & Veggies

This came out really good, I was surprised I liked it so much. It had a little kick to it which I liked. You can always make it spicer or leave that out if you don't like spicy food though. These type of veggies paired well with this sauce.

It's quick and easy!

The recipe calls for:
1 1/2 lbs chicken tenderloins
3 tbs balsamic vinegar
2 tbs honey
2 tbs olive oil
1/4 tsp crushed red pepper
1/4 cup & 2 tbs fat-free italian dressing
2 cups matchstick carrots
1 cup snow peas
1 cup grape tomatoes, cut in half

-- In a bowl, whisk together the italian dressing, basalamic vinegar, honey and red pepper flakes.
-- Heat the olive oil in a pan and add the chicken. Season with pepper and cook for about 6 minutes, flip chicken after 3 minutes.
-- Add half the dressing mixture to the pan and flip the chicken to fully coat it.
-- Remove the chicken from the pan and put on a plate/serving dish.
-- Add the carrots and snow peas to the pan. Cook for about 5 minutes then put the veggies over the chicken. Add the tomoatoes to the plate.
-- Add the remainder of the dressing mixture to the pan and whisk constantly for about a minute until the sauce thickens. Pour the sauce over the chicken and veggies.

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