1/4 cup plus 2 tablespoons Italian dressing
3 tablespoons balsamic vinegar
1 and 1/2 tablespoons honey
1/8 teaspoon crushed red pepper flakes
1 pound chicken tenderloins
2 tablespoons olive oil
1 pound asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks)
1 and 1/2 cups matchstick carrots
1 cup grape tomatoes, halved
In a mixing bowl, whisk together salad dressing, vinegar, honey, and red pepper flakes; set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in the skillet. Cook about 6-7 minutes, rotating once halfway through, until chicken is cooked through. Add half the dressing mixture to the skillet and rotate chicken to evenly coat. Transfer chicken to a large platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper, and cook, stirring frequently, until crisp tender, about 5 minutes. Transfer veggies to platter with chicken.
Add remaining dressing to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing in pan over the top.