2 Teaspoons Olive Oil
8 Ounces Chicken Tenderloin Strips
½ Teaspoon Kosher Salt
⅛ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Chopped Fresh Basil
1 Teaspoons Honey
2 Teaspoons Balsamic Vinegar, Or More To Taste
Step 1 Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute. Serve with Baked potato, sliced tomatoes and roll.