Recipe & Photo Source:  American Diabetes Association Diabetes Food Hub

Prep Time:  10 min

Cook Time: 17 min

Servings: 6

Serving Size: 1 Cup



1 tablespoon canola oil

2 pounds chicken tenderloins

¼ cup light Italian salad dressing

3 Tablespoons balsamic vinegar

Salt and pepper to taste (optional)

1 teaspoon honey

1 teaspoon crushed red pepper flakes

1 pound asparagus (ends trimmed)

½ cup shredded carrots

1 cup cherry tomatoes (halved)



  1. Preheat skillet over medium-high heat.
  2. Add the oil and swirl to coat the pan, then add the tenderloins to the skillet in a single layer. Lightly season the chicken with salt and pepper, if using. Cover and cook for 7 minutes.
  3. While the tenderloins are cooking, make the balsamic dressing: Combine the Italian dressing, honey, balsamic vinegar and crushed red pepper flakes in a bowl. Whisk until combined.
  4. Turn chicken tenderloins and add half of the balsamic dressing to the skillet. Cover and cook for 3 minutes.
  5. Remove chicken tenderloins from the skillet. Add carrots, asparagus and cherry tomatoes. Cover and cook for 5 minutes, or until the vegetables are done to your preference.
  6. Add chicken back into the skillet along with the remaining balsamic dressing. Cover and warm through, approximately 2 minutes.



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