4/5
(1 Votes)
Ingredients
- 4 boneless, skinless chicken breasts grilled
- 3/4 cup low-sodium chicken broth
- 2 cups 2 inch asparagus pieces
- 15 grape or cherry tomatoes
- 1/4 cup balsamic vinegar
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
Preparation
Step 1
Bring broth to a boil in a nonstick skillet over medium-high heat. Add asparagus, simmer about 5 minutes. Add tomatoes, cook until softened, about 5 minutes. Stir in vinegar, cook 2-3 minutes. Season mixture with salt and pepper.
Spoon asparagus mixture over grilled chicken breasts.
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