Satisfy your cravings with this clean-eating powerhouse featuring juicy chicken and crisp asparagus tossed in a rich, honey-infused balsamic glaze. This grain-free, dairy-free meal comes together in one skillet for a gourmet weeknight dinner that makes healthy living taste incredible.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 1 lb fresh asparagus, woody ends trimmed
- 2 tablespoons avocado oil (or melted coconut oil)
- 1/3 cup high-quality balsamic vinegar
- 1 tablespoon raw honey (omit or use dates for Whole30)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 cup toasted sliced almonds (for crunch)
Directions
- Whisk together the balsamic vinegar, honey, minced garlic, thyme, salt, and pepper in a small bowl to create the marinade.
- Heat the avocado oil in a large cast-iron skillet or non-stick pan over medium-high heat.
- Add the chicken strips to the pan and cook for 5-6 minutes, stirring occasionally, until golden brown and almost cooked through.
- Push the chicken to one side of the pan and add the asparagus spears to the empty side; cook for 3 minutes until vibrant green.
- Pour the balsamic mixture over everything in the pan, tossing to coat thoroughly.
- Simmer for an additional 2-3 minutes until the sauce thickens into a glossy glaze and the chicken is fully cooked.
- Remove from heat and garnish with toasted almonds before serving.
Optional Tips / Variations
- Whole30 Compliant: Simply omit the honey; the balsamic vinegar will naturally caramelize and provide plenty of sweetness.
- Add a Kick: Sprinkle with red pepper flakes during the last minute of cooking for a spicy-sweet contrast.
- Sheet Pan Version: If you prefer roasting, toss everything in the glaze and bake at 400°F (200°C) for 15-18 minutes on a parchment-lined tray.
