Balsamic Chicken and Veggies

Work weeks can get super busy.  I mean spinning my head busy.  Especially in the Spring time.  I go to work, rush home, get Charlie off the bus, and then it is off to somewhere else.  My kids have softball and baseball from February through October.  But Springtime is the worst.  Michaela is on her high school softball team, who practices sometimes 6 days a week.

I go to work, rush home just in time for Charlie to get off the bus, pack a quick snack and go to Michaela’s school to catch her game.  Twice a week, I have to leave Michaela’s game to get Charlie to baseball, then to go back to Michaela’s game because I don’t like missing them, to leave again and go to baseball.  Where is my husband you ask??  Sometimes he works nights, and if he doesn’t work nights, he doesn’t get home until after games and practices have started or finished.  I am a one woman circus juggler.  I am telling you……my head spins.  Dinner you say???  HA!  Who has time to cook.  That is where this recipe comes in.

Besides a cook pot meal, this is the second best option.  I can make this dinner faster than it would take me to go to a fast food place and pick up something to eat.  Better yet, the clean up is super fast because I cook it in one pan!  HI FIVE!!!  This is a delicious, healthy meal that is much better than going to get a Happy Meal at McDonald’s.  Here it is…


~ 3 TBL balsamic vinegar

~ 2 TBL honey

~ 1/4 cup Italian dressing

~ dash of red pepper flakes (can use more or omit completely if you can’t stand the heat)

~ 1 1/2 pounds chicken tenderloins (or breasts sliced lengthwise into small strips)

~ 2 TBL olive oil

~ 1 tsp salt

~ 1/2 tsp pepper

~ 8 oz sliced mushrooms

~ 1 pound fresh green beans

~ 1 cup grape tomatoes, halved


  1. In a small bowl, mix together balsamic vinegar, honey, Italian dressing and red pepper flake.
  2. In a large skillet, heat 1 TBL olive oil over medium-high heat.
  3. Add mushrooms and cook 5 minutes until they have browned.
  4. Add green beans and cook another 5 minutes until they are tender but still crisp.
  5. Remove the veggies from the pan, and add the remaining tablespoon of olive oil.
  6. Season chicken with salt and pepper.
  7. Add chicken to the skillet and cook all the way through and brown on each side.
  8. Remove chicken from pan and add the sauce.
  9. Cook the sauce about 4 minutes until it thickened up  little bit.
  10. Add the veggies, chicken, and tomatoes.  Cook until the tomatoes burst open just a little bit.


Serves 4

Calories 469

Fat 15.8g

Carbs 55.9g

Protein 27.1g


Stay Sweet,



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