In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
Look for the thinner stalks of Asparagus. Also green beans may work as an alternative.
It does not get much easier than this. You have beautiful chicken breasts lying amid a load of vegetables. The versatility with the vegetable choices make this a year-round addition to the dinner rotation, use what ever veggies are in season. The meal is low in calories and fat. I found this one on Cooking Classy, but for more nutritional data visit the original source BHG. This is one of the best chicken recipes I have tried in a long time.