What You'll Need

one quarter cup plus two Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this)
three Tbsp balsamic vinegar
one and one half Tbsp honey
one eighth tsp crushed red pepper flakes (more or less to taste)
one and one quarter lbs chicken breast tenderloins
two Tbsp olive oil
Salt and freshly ground black pepper
one lb fresh asparagus, trimmed of tough ends, chopped into two-inch pieces (look for thinner stalks. Green beans are another good option)
one and one half cups matchstick carrots
one cup grape tomatoes, halved

How to Make It

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Heat olive oil in a 12-inch skillet over medium-high heat.
Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
Cook about six - seven minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes).Add half the dressing mixture to skillet and rotate chicken to evenly coat.
Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.
Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about four minutes.Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about one minute.
Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).