Balsamic Glazed Chicken & Asparagus

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 2 tbsp Extra Virgin Olive Oil
• 1/3 cup of Traditional Dark Balsamic Vinegar
• 2 cloves garlic, minced
• 1 tbsp Franklin Raw Honey
• Salt and freshly ground pepper, to taste
• Optional: Fresh parsley for garnish

Instructions:

• Heat 1 tbsp of EVOO in a large skillet over medium heat.
• Season the chicken breasts with salt and pepper. Add to the skillet and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
• In the same skillet, add the remaining EVOO.
• Toss in the asparagus and sauté for 3–4 minutes until tender yet crisp. Remove and set aside with the chicken.
• Lower the heat and add balsamic vinegar, honey, and minced garlic to the skillet. Stir and let it simmer for 2–3 minutes until it thickens slightly.
• Return the chicken, asparagus, and cherry tomatoes to the skillet. Spoon the balsamic glaze over everything and let it warm through for 2–3 minutes.
• Place the chicken and asparagus onto plate, drizzle with remaining glaze, and garnish with fresh parsley if desired.