One-Pot Balsamic Chicken and Veggies

01Method

1. 1

   Combine the balsamic vinegar, half the olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl, whisking until uniform. Reserve this vinaigrette for later.

2. 2

   Slice the sweet potato into thin fry-shaped sticks, about 1/4-inch thick.

3. 3

   Warm the remaining olive oil in a large skillet over medium heat. Add the sweet potato sticks and cook, flipping every 5 minutes, for a total of 20 minutes. Transfer to a plate and set aside.

4. 4

   Place the chicken in the same skillet and season with salt and pepper. Cook until golden brown, roughly 3 minutes per side, then transfer to the plate with the sweet potatoes.

5. 5

   Add the asparagus, broccoli, and cherry tomatoes to the pan, seasoning with salt and pepper. Stir-fry until the asparagus and broccoli turn bright green and the tomatoes begin to soften, about 5 minutes. Push the vegetables to one side, return the chicken and sweet potatoes to the pan, then pour over the vinaigrette. Gently toss everything together and continue cooking until the chicken is fully cooked through and the sauce has thickened, about 5 more minutes.