Chicken And Vegetables With Italian Dressing Recipe
Chicken and vegetables can be simple and plain, or excitingly delicious when simmered in an Italian dressing full of basil, oregano and parsley.
Servings 4 people
Calories 354kcal
Cost 10
Ingredients
- 2 chicken breasts sliced
- 1 lb. fresh asparagus trimmed
- 1 cup grape tomatoes halved
- 1 cup carrot shredded
- Cooking fat
- Salt and freshly ground black pepper
- Fresh parsley to garnish
Italian Dressing Ingredients
- ⅓ cup olive oil
- 2 tbsp. balsamic vinegar
- 1 garlic clove minced
- ½ tsp. dried basil
- ½ tsp. dried oregano
- ½ tsp. dried parsley
- ⅛ tsp. crushed red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine all the ingredients for the Italian dressing, season to taste and mix until well emulsified.⅓ cup olive oil, 2 tbsp. balsamic vinegar, 1 garlic clove, ½ tsp. dried basil, ½ tsp. dried oregano, ½ tsp. dried parsley, ⅛ tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
- Heat some cooking fat over high heat in a skillet and season the chicken to taste.Cooking fat
- Brown the chicken until cooked through, about 4 to 5 minutes. Pour in half of the dressing and stir everything until well coated.2 chicken breasts
- Remove the chicken from pan and set aside.
- Add the asparagus and shredded carrots, and cook for 2 to 3 minutes or until vegetables begin to soften.1 lb. fresh asparagus, 1 cup carrot
- Pour in the remaining dressing, add the tomatoes, season to taste and mix.1 cup grape tomatoes, Salt and freshly ground black pepper
- Add the chicken back to the pan until warmed through, serve garnished with fresh parsley.Fresh parsley
Nutrition
Calories: 354kcal | Carbohydrates: 11g | Protein: 30g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 73mg | Sodium: 95mg | Potassium: 684mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6548IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 4mg