for 4 servings
2 sweet potatoes
2 bunches asparagus, ends trimmed
Chicken breast tender (565 g)
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.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.