- 1/4 cup Italian dressing
- 3 tbsp balsamic vinegar
- 1 tbsp raw honey
- Pinch of crushed red pepper flakes (to taste)
- 1 lb chicken tenderloins
- 1 lb fresh green beans
- 2 large ripe tomatoes, chopped into large pieces
- 2 tbsp olive oil
Mix together the Italian dressing, balsamic vinegar, raw honey and crushed red pepper flakes to make the sauce. For the raw honey, I recommend putting it in the microwave for a bit to help it combine more easily - use low power, or a soften setting if you have one.
Heat a large skillet over medium-high heat with the olive oil. Season chicken with salt and pepper and brown in skillet - about 3-4 minutes per side. After they are browned, add half of the sauce to the skillet, reserving the other half for later. Coat the chicken in it, then remove the chicken to a plate, leaving sauce in pan.
While the chicken is cooking, partially cook the green beans in the microwave - I usually do about 2 minutes in my amazing silicone steam cooker (obsessed). I add this step because I find green beans take awhile to cook, and the balsamic sauce reduces down quickly.
Add the green beans to the skillet and finish cooking them through, coating them in the sauce. Remove them to the plate with the chicken.
Add the remaining sauce to the skillet and stir constantly for a minute to let it thicken. Add the chicken and green beans back to the skillet, and add the tomatoes. Toss it all together and serve.
21 Day Fix Containers (per serving)
- 1 Red
- 2 Green
- 1 Orange
- 1/2 teaspoon