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make vinaigrette:
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in a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined, set aside.
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in a large skillet over medium heat, heat remaining oil.
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add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side.
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remove from pan and set aside.
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to pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
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move veggies to one side, add chicken back in and pour in vinaigrette.
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toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.