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Honey Balsamic Chicken with Veggies Recipe

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


  • 78 fresh chicken tenders (or choose your favorite cut)
  • 1 Tbsp olive oil
  • ¼ cup balsamic vinegar
  • 2 Tbsp raw honey
  • Cayenne pepper flakes, to taste (I used 1 Tabl. a lot. We like ours extra spicy)*
  • Salt and pepper, to taste
  • 10 oz pkg frozen asparagus tips (fresh if available) (can substitute green beans)
  • Matchstick carrots
  • 1/2 cup grape tomatoes, halved


  1. Preheat oven to 350 degrees.
  2. Pat chicken tenders dry and then brush with olive oil. Sprinkle with salt and pepper.
  3. Place in a baking pan. I like to use one with a rack, but it is not necessary.
  4. Bake approximately 20-25 minutes in a 350 degree oven or until internal temperature reaches 165 degrees – basically done.
  5. While chicken is in oven, combine the balsamic, honey, and red pepper flakes.
  6. Remove chicken from oven and transfer to a large skillet. Pour the balsamic mixture over the chicken. Bring to a boil.
  7. Reduce heat to simmer and continue cooking until the mixture thickens and resembles a syrup. Turn chicken often as it is simmering.
  8. Remove chicken and set aside.
  9. Add asparagus and carrots to the skillet with the sauce. Salt and pepper to taste and cook approximately 5 mins. Stir often to coat in the sauce. Carrots should remain crisp, but not hard.
  10. Remove from skillet and combine with chicken tenders. Add the sliced grape tomatoes.
  11. Spoon the extra sauce over the chicken and veggies.
  12. Serve alone or with rice.
  13. Enjoy!


*Adjust Cayenne Pepper according to your preference of spiciness. If serving to children, you will certainly want to adjust. I used one tablespoon, and it is very spicy!

If you prefer more sauce as a coating, simply double the amounts of balsamic vinegar and raw honey.

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