Balsamic Chicken, Tomatoes and Asparagus

Balsamic Chicken, Tomatoes, and Asparagus

Serves 2

Asparagus is in season, making this easy one-pan dish a perfect choice.

• ¼ Cup Balsamic Vinegar

• ¼ Cup Olive Oil

• 1 Tbsp. Dijon

• 4 Garlic Cloves, minced

• 2 Small, Boneless, Skinless Chicken Breasts

• Sea Salt and Freshly Ground Black Pepper

• ½ lb. Asparagus Spears, woody ends trimmed

• 1 Pint Cherry Tomatoes

1. In a small bowl, whisk together the balsamic, 2 tablespoons oil, mustard, and garlic set, aside.

2. In a large skillet over medium heat, warm the remaining oil. Add chicken and cook about 8 minutes per side. Remove from the pan and set aside.

3. To the pan, add asparagus and tomatoes; cook until asparagus is bright green, about 5 minutes.

4. Move veggies to one side, add chicken back in and pour in balsamic sauce. Mix into veggies and chicken, cook another 5 minutes.

5. Divide the chicken and vegetables between two serving plates, drizzle with any remaining sauce, season with a little salt and pepper and enjoy.