Whether you’re lazy or crunched for time, nothing sounds better than a 20-minute meal. As a college student, your first instinct is to make a box of mac and cheese, or a PB&J, but why not swap out that basic garbage with something like this? This meal is fast and mindless, and it’s hella healthy.
Poultry and vegetables may seem simple and boring, but who would have thought that such a simple dish could have such a versatile and bright mix of flavors. You can change the amount of spices and balsamic to your own liking, and feel free to add in more vegetables, such as shredded carrots. Ya know, because you’re in that limbo of New Year’s resolution and spring break/summer bod.
This dish only requires one pan, which is awesome because ain’t nobody got time to clean an entire kitchen for one meal — especially your lazy/busy self. It’s also colorful, so that’s definitely a perk.
One Pan Chicken and Veggies
- Prep Time:5-10 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- 1 Chicken breast, cut into tender size
- 1 Carton cherry tomatoes, halved
- 1 bunch asparagus
- Olive oil
- Red pepper flakes
- Balsamic vinegar
Season chicken with seasonings on both sides.
Heat a skillet over a medium heat and add olive oil.
Place the chicken in the pan and cook about 3-4 minutes. Flip chicken and move to the left side of the pan.
On the right side of the pan, add in asparagus and add salt and pepper. Cook for about 4 minutes.
If you have balsamic vinegar lying around, drizzle some balsamic on top. Turn off the heat and add in sliced tomatoes.
Serve and enjoy!