Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl. set aside. heat oil in a large frypan. add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once. transfer from frypan to a serving platter, cover and keep warm. add asparagus and carrot to skillet. cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter. stir dressing mixture, add to frypan. cook and stir for 1 minute, scraping up browned bits. drizzle dressing over chicken and veggies. sprinkle with tomato.

Target recipe: combine flour, salt and pepper in bag or container. add chicken breasts and shake until coated. remove chicken breasts from bag and reserve leftover flour. heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. remove chicken and keep warm. using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds. stir in chicken broth, garlic, vinegar and honey. simmer until thickened enough to nicely coat back of spoon. (note: i usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. just be careful not to overdo it.). return chicken and juices back to pan and coat with sauce.