About 70 years ago, way before fast food restaurants opened up, one pot meals were popular. The reason being that the women worked long hours in the fields or in factory jobs, and were often too tired to make a complete meal for their family. So instead they made meals that were quick and easy to put together.
One pot meals are quick and easy to prepare and do not not require a lot of time in the kitchen. On many occasions these meals are enjoyed by family and friends, and always include foods that go well together, like pinto beans and rice, macaroni and cheese, and spaghetti and ground pork.
A true one pot dish is literally using one pot to cook all the ingredients at the same time. The one pot meal can also include using one pot to cook the ingredients separately, and then combining them together at the end of the preparation and cooking time. These type of one pot meals are also not time consuming.
3 tablespoons balsamic vinegar
2 tablespoons honey
1/8 teaspoon red pepper flakes
1 1/4 lbs chicken, sliced horizontally, and cut into 2 x 4 inch pieces
4 tablespoons olive oil
Salt and black pepper for seasoning
1 lb fresh asparagus, trimmed of tough ends, cut to 2-inch pieces (thinner stalks are the best to use, if you can find them)
1 1/2 cups rainbow matchstick carrots
1 cup grape tomatoes, mixed colors, halved
If you can not find rainbow matchstick carrots, then the orange ones are fine. We did take the time to make our own matchsticks using a red and yellow carrot with a julienne peeler.
In a large measuring cup, mix together dressing, balsamic vinegar, honey, and red pepper flakes, and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the chicken with a little salt and pepper, then place chicken evenly in skillet. Cook about 8 minutes, turning chicken pieces once halfway through cooking, until it has cooked through.
Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large serving platter, and leave sauce in the skillet (if there is any).
Next add the prepared asparagus and carrots to skillet, season with a little salt and pepper (optional), and cook, stirring frequently, until crisp tender, about 4 to 5 minutes. Transfer veggies to a serving platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
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