Balsamic Roast Chicken & Sweet Potato
Created by ImPat on February 11, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #31395
Ingredients
- 600 grams chicken tenderloins
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons finely chopped fresh rosemary
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 800 grams sweet potato (halved lengthways, cut into 1 cm pieces)
- 1 red onion, cut into 1cm wedges
- 200 grams snow peas (trimmed)
- 100 grams feta cheese ( Greek fetta)
How to Make
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Step 1: Toss chicken with half the oil, vinegar, rosemary and garlic in a medium bowl and season with salt and pepper.
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Step 2: Place potatoes and onion in a single layer on an oven tray lined with baking paper and drizzle with remaining oil and season and then toss to combine.
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Step 3: Cook in a very hot oven (240C) for about 20 minutes, or until potatoes are browned and tender.
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Step 4: Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat. Add chicken and cook for about 3 to 4 minutes on each side, or until cooked.
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Step 5: Add snow peas to a pan of boiling water and boil for 30 seconds and drain.
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Step 6: Serve chicken with snow peas, potatoes and onion and crumble over feta and season with pepper.
Nutritional Facts
- Serving Size: 1 (479.6 g)
- Calories 563.1
- Total Fat - 25.9 g
- Saturated Fat - 6.3 g
- Cholesterol - 374 mg
- Sodium - 301.2 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 5.9 g
- Sugars - 3.9 g
- Protein - 39.4 g
- Calcium - 286.5 mg
- Iron - 6 mg
- Vitamin C - 47.8 mg
- Thiamin - 0.3 mg