Balsamic Chicken Tenders w/Veggies

Makes 6 servings
2 Tbsp plus 1 tsp olive or avocado oil, divided
8 oz fresh mushrooms, sliced
16 oz fresh green beans
1.5 lb. chicken tenders

Homemade Greek Dressing:
2 Tbsp extra virgin olive oil
Juice of 1 fresh squeezed lemon
2 cloves fresh garlic, minced
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp black pepper
Whisk all dressing ingredients

2 Tbsp raw honey
3 Tbsp balsamic vinegar (find a lower sugar variety)

1 cup grape/cherry tomatoes
Sauté mushrooms in large saute pan with 1 tsp of the oil, until just browning. Remove from pan, set aside.

Heat 1 Tbsp oil over medium-high, add green beans. Continue to sauté until green beans are cooked, but crunchy. Remove from the pan, set aside.

Heat remaining 1 Tbsp oil over medium-high, add chicken and season with salt and pepper. Cook 3-4 minutes on both sides and remove once browned & cooked though. Remove from pan, set aside.

In the same skillet, lowering heat to medium, add your homemade Greek dressing, honey, balsamic vinegar. Heat & stir until bubbling.
Add back in the mushrooms, and green beans, toss.
Add back in the cooked chicken and fresh tomatoes. Stir for a minute or two to combine flavors.