Balsamic Chicken and Veggies

Wednesday 27th February 2019

Balsamic Chicken and Veggies


for 4 servings

2 sweet potatoes

2 bunches asparagus, ends trimmed

Chicken breast tender (565 g)

olive oil





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



Method of Preparation

Preheat oven to (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 (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.

Pour the sauce reduction onto the chicken.

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