Smart Corner

1 MINUTE BLUEBERRY MUFFIN in the Mug
1 Minute Flourless Greek Yogurt Banana Oat Muffin
100 CALORIE CHOCOLATE MUG CAKE RECIPE
2 Ingredient Banana Pancake
2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
70 Kcal LEMON COOKIE
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken

Baked Balsamic Chicken

Serves 4

 

Ingredients

  • 2 sweet potatoes
  • 2 bunches asparagus
  • 565 g chicken breast tender 
  • olive oil
  • salt, to taste
  • pepper, to taste

SAUCE

  • ⅓ cup balsamic vinegar
  • 2 TBSP white vinegar
  • 5 TBSP olive oil
  • 1 TBSP lemon juice
  • 2 cloves garlic, minced
  • ¼ tsp black pepper
  • ½ tsp salt

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Cut sweet potatoes into cubes medium sized.
  3. Spread sweet potatoes evenly onto parchment paper-lined baking tray.
  4. Season with olive oil, pepper, and salt.
  5. Bake for 20 minutes. Set aside.
  6. Trim asparagus and cut into pieces diagonally.
  7. Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
  8. Season chicken with pepper and salt. Place on top of the veggies.
  9. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
  10. 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.
  11. Distribute veggies and chicken into four containers.
  12. Pour the sauce reduction onto the chicken.
  13. Can be refrigerated up to 4 days.
  14. Enjoy!

 


BANANA BREAD MUG CAKE
Broccoli Soup
Buffalo Cauliflower Bites
Cauliflower Dip
Chickpea Salad
Chocolate Avocado Pudding
Chocolate Coconut Cookies
Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Coconut Macarons
Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
Egg Muffins
Eggplant Caviar
Fattet Batenjen - Lebanese Eggplant Crumble
Flax Paratha/Wrap
French Onion Soup
Fudge-dipped Almond Cookies
GDV's Healthy Nutella
Gluten Free Chocolate Cake
Gluten Free Oat Cookies
Gluten-Free Chocolate Zucchini Bread
Golden Milk
Greek Salad
Guilt-free Ice Cream
HEALTHY CHOCOLATE TRUFFLES
IMMUNE BOOSTING CHICKEN SOUP
Immune-Boosting Chia Pudding
IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP
Lemon-Parsley Green Beans
Matcha and Ginger Immunity Tea
Mediterranean Salsa
Miracle Cabbage Soup
No-bake OAT Cookies
Paleo Bread
Pan-Seared Artichoke Bottoms
Quinoa Coated Chicken Nuggets
Quinoa cooked with tomato - Quinoa bi banadoura
Quinoa Lentil Burger
Raw Vegan “GOAT” Cheese Dip
Red Lentil Kabab
Roasted Brussels Sprouts
Roasted Eggplant Dip
Roasted Garlic Brocolli
Roasted Garlic Cauliflower
Roasted Grapefruit
Saltibarsciai (Lithuanian Cold Beet Soup)
Shrimps with Saffron and Fenugreek
Single Serving Coconut Pie
Socca - Chickpea Flatbread
Spicy Cauliflower Tahini Dip
Spinach Soup with Tahina Sauce
Tempeh
Tuscan Baked Aubergines Rolls with Goat Cheese
Two Ingredient Chocolate Fondue
Vegan “Cheese” Spread
Vegan Creamy Mushroom Soup
Vegan Creamy Mushroom Soup 2
Vegan Parmesan
Vegan Tomato Soup