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Chicken Veggie Spring Skillet

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  • 4 chicken tenderloins, diced
  • 1 small purple onion, chopped
  • 1/2 bunch of asparagus, whole or chopped
  • 1 cup each red and yellow cherry tomatoes, halved
  • 1 cup celery, chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 2 tbsp balsamic vinegar
  • 2 tbsp basil, chopped


Heat olive oil over med-high heat in a large skillet. Add garlic and onion sauteeing for 3-5 minutes until liquids release.  Add chicken and cook another 5 minutes until browned.  Add Italian seasoning, balsamic vinegar, and basil.

Add veggies, cooking another 5 minutes until veggies are tender and everything is cooked. Serve.

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