Recipes and Cooking Balsamic Chicken and Vegetables 3.9 (371) 16 Reviews This balsamic chicken recipe will soon become a family favorite. Balsamic vinegar, with its hallmark dark color, syrupy body, and slight sweetness, brings a wonderful out-of-the-ordinary touch to any recipe. Pair this easy balsamic chicken recipe with a side of quinoa or rice to satisfy heartier appetites. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup bottled Italian salad dressing 2 tablespoon balsamic vinegar 1 tablespoon honey ⅛ - ¼ teaspoon crushed red pepper 2 tablespoon olive oil 1 pound chicken breast tenderloins 10 ounce fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained 1 cup purchased shredded carrot 1 small tomato, seeded and chopped Directions In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings. Jason Donnelly Rate it Print Nutrition Facts (per serving) 269 Calories 12g Fat 12g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 269 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 66mg 22% Sodium 323mg 14% Total Carbohydrate 12g 4% Protein 27g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.