Over medium heat, heat olive oil in a sauté pan, add minced garlic, and cook until lightly golden.
Add the chicken to the pan and season with salt and pepper.
Cook until golden brown and then flip the chicken, seasoning the second side with salt and pepper and cooking until golden brown.
Remove the chicken from the pan. Add the crushed red pepper flakes and stir in the pan.
Remove the pan from the heat, add the salad dressing, balsamic vinegar, and honey, and stir to combine.
Return the pan to heat and add the chicken back to the pan.
Add the asparagus and cook until desired tenderness, add tomatoes, and baby spinach. Toss the vegetables in the sauce to coat.
Plate, serve, and enjoy!