One Skillet Balsamic Chicken

• 1 1/2 – 2 lbs. chicken breast, cut into tender strips
• 1 lb. asparagus, woody ends trimmed
• 1 pt. grape tomatoes
• 1/4 c. balsamic vinegar
• 1/2 Tbl. olive oil
• 1 Tbl. water
• 1 Tbl. dijon mustard
• 1 Tbl. honey
• 2 cloves garlic, minced
• Pinch crushed red pepper flakes
• salt & pepper to taste
  

Directions:

Prepare vinaigrette: mix balsamic vinegar, olive oil, water, dijon mustard, honey, minced garlic and pinch of red pepper flakes.

Cut chicken breast into tender strips.  Spray large skillet with canola oil, season chicken with salt and pepper and cook over medium heat for 7-8 minutes per side. Remove chicken from pan.

Spray a little bit more canola oil, add asparagus and grape tomatoes and season with salt and pepper.  Saute for about 5 minutes.

Move veggies to the side in the pan, add chicken back in and pour in vinaigrette.  Cook for an additional 5 minutes until vinaigrette is thickened.