Balsamic Chicken and Veggies Meal Prep for 4 servings

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Step 1

Preheat oven to 400˚F (200˚C) Gas Mark 6.

Step 2

Cut sweet potatoes into medium julienne.

Step 3

Spread sweet potatoes evenly onto parchment paper-lined baking tray.

Step 4

Season with olive oil, pepper, and salt.

Step 5

Bake for 20 minutes. Set aside.

Step 6

Trim asparagus and cut into pieces diagonally.

Step 7

Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.

Step 8

Season chicken with pepper and salt. Place on top of the veggies.

Step 9

Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C) Gas Mark 4.

Step 10

You can cook the above on separate trays,

Step 11

Asparagus you can cut into bite size bits, Toss in 1 tablespoon of oil and 2 tablespoon of balsamic Vinger, salt and pepper, cook in the oven for 20/30 minutes on Gas Mark 4.

Step 12

To Cook this chicken is to coat with salt and pepper and cook for 30/45 minutes on Gas Mark 6.

Step 13

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.

Step 14

Sweet potatoes can be cut into bite size pieces and coat in oil and paprika, Bake for 20/30 minutes on Gas Mark 6.

Step 15

Distribute veggies and chicken into four containers.

Step 16

Pour the sauce reduction onto the chicken.

Step 17

Can be refrigerated up to 4 days.

Step 18

Enjoy!

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