Balsamic Chicken And Veggies
For the Balsamic Glaze:
White Wine Vinegar
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.