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Ingredients
2 sweet potatoes, peeled and julienned (cut into strips like fries)
2 bunches asparagus, ends trimmed and chopped
1 ¼ lb chicken breast tenders
Olive oil
Seasonings/spices of choice (I used The Fit Cook Everyday and Land seasonings, love that his products are low in sodium compared to others)
You can find his products at Fitmencook.com
* to save time and energy you can find sweet potatoes already cut up in most grocery stores, as well as the asparagus chopped ready to cook.
Preheat oven to 400 degrees.
Instructions
1)Season chicken tenders with desired seasonings/spices for taste. Cover and Set aside.
2)Spread sweet potatoes onto parchment paper-lined baking tray, single layer. Cover with olive oil, salt and pepper. Bake for 20 minutes. Set aside.
3)Move sweet potatoes over to one side of the pan. Spread asparagus evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
4)Lay chicken on top of veggies evenly. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F.
5)Distribute veggies and chicken into Tupperware or air tight containers. Can be refrigerated up to 4 days. Freeze food to maintain freshness for longer keep.
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