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jillianchandler
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In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet, turn chicken to coat.
Transfer chicken to a serving platter, cover and keep warm.
Add asparagus, carrots and kale to skillet. Sauté for 4-5 minutes.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Garnish with chopped tomato.
Approximate Macros per Serving:
269 Cal - 12G Fat - 12G Carbs - 27G Protein