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EASY Balsamic Chicken and Glazed Vegetables

Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author heartysmarty


  • 2 Pounds chicken breasts tenders
  • 2 Tablespoons olive oil


  • 1/3 Cup Italian bottled dressing
  • 1/4 Cup Balsamic Vinegar
  • 2 Tablespoons honey


  • 4 medium Carrots julienned
  • 2 Cups Green Beans Fresh or frozen
  • 1 large red bell peppers sliced


  • Combine all dressing ingredients in a jar with a lid. Shake until well mixed. Set aside.
  • Heat olive oil in a large stove-top skillet on medium high heat. Place chicken tenders in the oil and cook chicken for 5-6 minutes or until no longer pink, turning once. Pour half the dressing over the tenders. Turn to coat with dressing. Remove from skillet, cover and keep warm.
  • Add carrots to skillet. Cook for about 2 minutes and then add zucchini. Cook until vegetables are crisp-tender or about 5-6 minutes. Add tomatoes for last 1 minute. Transfer vegetables to serving dish.
  • Give the remaining dressing another few shakes and pour into the skillet. Heat until warmed through and then use it as a drizzle upon serving the chicken and veggies.