| Servings | serves |
Ingredients
- 2 Sweet Potatoes
- 2 bunches Asparagus ends trimmed
- 1 ¼ pounds Chicken Tenders
- Olive Oil
- Salt to taste
- Pepper to taste
For the Balsamic Glaze:
- ⅓ cup Balsamic Vinegar
- 2 tablespoons White Wine Vinegar
- 5 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 2 Garlic Cloves minced
- ¼ teaspoon Black Pepper
- ½ teaspoon Salt
Ingredients
For the Balsamic Glaze:
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Instructions
- Preheat oven to 400˚F/200˚C.
- Cut sweet potatoes medium julienne and spread evenly onto parchment lined baking tray. Season with olive oil, pepper, and salt.
- Bake for 15 minutes. Set aside.
- Trim asparagus and cut into pieces diagonally. Season with olive oil, pepper, and salt. Spread evenly on the baking tray next to the sweet potatoes.
- 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.
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