🥄Ingredients:
🔸1 tablespoon balsamic vinegar
🔸2 tablespoons olive oil
🔸1/2 tablespoon honey
🔸1/2 tablespoon Dijon mustard
🔸Pinch of crushed red pepper flakes
🔸1/2 pound chicken breast
🔸Salt
🔸Freshly ground black pepper
🔸1/2 pound white asparagus, woody ends trimmed
🔸1/2 pint cherry tomatoes, halved
🥄Instructions:
In a small bowl, whisk together the balsamic vinegar, one tbsp olive oil, honey, Dijon mustard and crushed red pepper flakes until well combined. Set aside.
Heat the remaining olive oil in a large skillet over medium heat. Add the chicken breast, season with salt and pepper, and sear until golden brown, about 3 minutes per side. Remove the chicken from the pan and set aside.
Add the trimmed asparagus and halved cherry tomatoes to the skillet. Season with additional salt and pepper, and cook until the asparagus turns lightly golden brown and the tomatoes begin to wilt slightly, approximately 5 minutes.
Push the cooked vegetables to one side of the skillet, then add the seared chicken back into the pan. Pour the prepared vinaigrette over the chicken and vegetables. Toss everything together gently until the chicken is fully cooked and the vinaigrette thickens slightly, for about 5 more minutes.
