INGREDIENTS
1 lb
Chicken breast tenderloins
10 oz
Asparagus
1 cup
Carrot
1/2
Shallot, minced (1 tablespoon), small
2
Tomatoes, small
2 tbsp
Balsamic vinegar
1/2 tsp
Dijon mustard
1 tbsp
Honey
1/8 tsp
Sea salt
1 tbsp
Apple cider vinegar
6 tbsp
Olive oil, Extra Virgin