Grilled Balsamic Chicken and Veggies Skillet

I was in need of a quick throw together meal that was 75% vegetables and 25% protein; something that this recipe has plenty of. If you aren’t a fan of this specific vegetables, feel free to switch them out for something you enjoy more! There’s no such thing as a bad veggie. 

Grilled Balsamic Chicken and Veggies Skillet
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1½ pounds chicken breasts
  2. ¼ cup Italian salad dressing
  3. 3 tablespoons balsamic vinaigrette
  4. 1½ tablespoons honey
  5. 2 tablespoons extra virgin olive oil
  6. 1/8 teaspoon crushed red pepper flakes
  7. salt and pepper, to taste
  8. 1 pound fresh green beans, rinsed and ends chopped
  9. 1 cup grape or cherry tomatoes, halved
  10. 1½ cup carrots, thinly sliced
Instructions
  1. In a medium size mixing bowl add together Italian dressing, balsamic vinaigrette, honey and red pepper flakes. Combine well and set aside.
  2. Season chicken with salt and pepper on both sides. Then using a large skillet, add olive oil to pan over med-high heat. Bring seasoned chicken to pan, allowing to cook approximately 6 minutes on each side. Rotate sides until all sides of chicken are a golden brown and thoroughly cooked through.
  3. Next add half of the Italian dressing mix to pan, making sure that all sides of chicken have been coated. Allow to cook for 1-2 minutes before removing from pan to a plate and setting aside.
  4. Bring green beans and carrots to pan, stirring frequently and allowing to cook for about 5 minute. (While veggies are cooking – use this time to cut your chicken to whatever size preferred)
  5. Remove cooked veggies from pan and add to plate with chicken. Add the other half of Italian dressing mix back to the large pan, stirring consistently to allow it to thicken up; 1-2 minutes. Re-add the chicken, green beans, carrots and tomatoes to pan and stir well before serving.
Adapted from Cooking Classy
Adapted from Cooking Classy
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