Makes 2 Servings
Macros: 234cal, fat 7g, carbs 24g, fibre 5g, protein 22g
Ingredients:
1 1/2 Sweet Potato (medium, diced)
2 1/4 tsp Extra Virgin Olive Oil (divided)
1 1/2 cups Asparagus (woody ends trimmed)
283g Chicken Breast (boneless, skinless)
Directions:
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
Toss the diced sweet potato in half of the olive oil and spread across the baking sheet. Roast in the oven for 15 minutes.
Meanwhile, toss the asparagus in the remaining olive oil. Once the sweet potatoes have been roasting for 15 minutes, remove the pan from the oven, move the sweet potato to one side, and add the asparagus to the other side. Place back in the oven and bake for 12 to 15 more minutes, or until asparagus is tender.
While the veggies cook, bring a large pot of water to a boil. Drop in the chicken breasts and poach for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and shred them using two forks.
Divide the chicken between plates or containers and add the roasted sweet potatoes and asparagus. Top with your spices of choice and enjoy!
No Asparagus: Use zucchini, green beans, broccoli or cauliflower instead.
No Sweet Potatoes: Use carrots or regular potato instead.
Vegan: Swap out the chicken for roasted chickpeas or marinated lentils.
Leftovers: Keeps well in the fridge up to 3 days.
