Balsamic Asparagus & Tomato Chicken

This one pan dish is brilliant for a tasty, healthy, quick and easy dinner.

At a glance

Approx 20 minutes
Serves 4 people


  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil, divided
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • pinch of crushed red pepper flakes
  • 1kg chicken breast tenderloins
  • kosher salt
  • Freshly ground black pepper
  • 1 bunch asparagus, woody ends trimmed
  • 250g cherry tomatoes, halved


  1. In a small bowl, whisk together balsamic vinegar, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  2. Heat remaining oil in a large skillet, over medium heat. Add the chicken, season with salt and pepper, and sear for approx 3 minutes per side, until golden. Remove from the pan and set aside.
  3. Addd asparagus and tomatoes to the pan, season with more salt and pepper, and cook for about 5 minutes, until asparagus is bright green and tomatoes are slightly wilted.
  4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss together slightly until chicken is cooked through and vinaigrette is thickened. This should take about 5 minutes.
  5. Serve immediately.