Balsamic Glazed Chicken + Veggies

When we think of summer night dinner dishes, we think, light and airy. Like fish, summer salads, and grilled kabobs. But, as summer turns into fall I start craving festive dishes with more depth, of course without all those added calories that we think dishes with "depth" bring.

So in light of the fall weather rolling in I'm breaking out my favorite cold (er) weather dishes... and of course my cold (er) weather clothes... (yes, even though people think I'm nuts because here in Texas when it's 70 outside and I'm wearing a sweater and boots, that’s FALL)!

When it comes to dinner I am all about ease and simplicity, the quicker the better. Sure, on special occasions I break out my mad skills and become a cooking queen, but lets be realistic, four course meals only come a few times a year for this girl. That is unless they are bought and served TO me, ha!

This little dish is super easy, quick, healthy, and delish.

Ingredients:

1 lb. Organic Chicken Breast Tenderloins

1 bunch Organic Asparagus

1 Organic Bell Pepper

1 Organic Zucchini

3 Tbsp. Basil Pesto

1 Clove Crushed Garlic

1/2 Lime (juice)

2 Tbsp. Balsamic Vinegar

1/2 Tbsp. Honey

2 Tbsp. Olive Oil

Salt (a shake)

Pepper

Red Pepper Flakes (a shake)

Directions:

1. Marinate your chicken with the pesto, garlic, lime juice, red pepper, and salt. You can do this in the morning before work and leave in the fridge all day for the best results. Once your home, less to do!

2. Turn your oven to 350 degrees. Cut the ends off of your asparagus and slice to your liking the zucchini and bell pepper. Place in a baking dish and drizzle with olive oil. Set the timer for 20 minutes.

3. In a bowl, mix together the olive oil, balsamic vinegar, honey, and a shake of salt. Mix and set aside.

4. Once the timer goes off for the veggies, check them and shift around to avoid over cooking on one side. Re-set the timer for an additional 10 minutes. Put a sauté pan on the stove, add in the chicken with the marinade, cook 4-5 minutes each side or until done.

5. Once your timer goes off for the veggies, take out of the oven. When your chicken is cooked through, throw it all together in a large mixing bowl. Get out your tongs! Drizzle the balsamic sauce into the bowl slowly and constantly toss until you have slightly coated the chicken and veggies. Place on a plate, and VOILA!

I served with a salad. Enjoy!

#recipes