One Pan Chicken and Veggies
This one pan chicken and veggies recipe is your ticket to a quick, complete, delicious meal with minimal prep AND cleanup.
Servings 2 Servings
Calories 431kcal
Equipment
- small bowl
- large skillet
Ingredients
- 1 pound chicken tenderloins
- 10 - 12 asparagus stalks
- 1 cup cherry tomatoes
- ¾ cup white button mushrooms
- 2 Tablespoons olive oil
- Salt and pepper
Dressing Ingredients:
- ⅓ cup zesty italian dressing
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon dijon mustard
- 1 Tablespoon shallot diced
Instructions
- Salt and pepper both sides of the chicken tenders.
- Heat 2 Tbsp of olive oil into a large skillet on medium heat. Once warm, add the chicken tenders. Cook until about 6 minutes (turning half way through). Remove from the pan and set aside on a plate.
- While the chicken is cooking, cut the veggies and make the dressing. Trim the ends of the asparagus off and cut the remaining stalks into 1 inch pieces, slice the mushrooms and half the cherry tomatoes.
- In a small bowl whisk together all dressing ingredients.
- Once the chicken has been removed from the skillet, add in the mushrooms. Cook for 1 minute then add the asparagus. Cook for 2-3 minutes until the asparagus has softened and slightly browned. Add in the tomatoes and pour the dressing on top of the veggies and allow the sauce to thicken for 2-3 minutes.
- Add the chicken tenders back into the skillet and toss everything to coat the chicken with the dressing.
- Plate and enjoy!
Nutrition
Serving: 1Serving | Calories: 431kcal | Carbohydrates: 18g | Protein: 53g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 875mg | Potassium: 1376mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1096IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 4mg