for 4 servings
2 sweet potatoes
2 bunches asparagus, ends trimmed
1 ¼ lb chicken breast tender (565 g)
salt, to taste
pepper, to taste
⅓ cup balsamic vinegar (80 mL)
2 tablespoons white wine vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt
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.