Ingredients
4
4 servings
- •2 sweet potatoes
- •2 bunches asparagus, ends trimmed
- •1 ¼ lb chicken breast tender
- •olive oil
- •salt, to taste
- •pepper, to taste
- •⅓ cup balsamic vinegar
- •2 tablespoons white wine vinegar
- •5 tablespoons olive oil
- •1 tablespoon lemon juice
- •2 cloves garlic, minced
- •¼ teaspoon black pepper
- •½ teaspoon salt
Instructions
- Preheat oven to 400˚F (200˚C).
- Cut sweet potatoes into medium julienne.
- Spread sweet potatoes evenly onto parchment paper-lined baking tray.
- Season with olive oil, pepper, and salt.
- Bake for 20 minutes. Set aside.
- Trim asparagus and cut into pieces diagonally.
- Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
- Season chicken with pepper and salt. Place on top of the veggies.
- Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
- While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
- Distribute veggies and chicken into four containers.
- Pour the sauce reduction onto the chicken.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 529
- Carbohydrate: 31g
- Fat: 27g
- Fiber: 4g
- Protein: 37g
- Sugar: 11g
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