Makes 4 servings (1 chicken breast + 1 cup vegetables per serving)

Ingredients

• 4 boneless skinless chicken breasts 
• 4 tbsp balsamic vinegar, divided
• 2 tsp olive oil, divided
• 1 tsp dried oregano 
• 1 tsp dried basil 
• 1 tsp fresh ground pepper 
• Pinch salt 
• 1 clove minced garlic
• 1½ cups sweet potato, peeled and cut into sticks 
• 1 cup cherry tomatoes 
• 1½ cups halved Brussels sprouts

Preparation

1. Combine chicken, 2 tbsp balsamic vinegar, 1 tsp olive oil, oregano, basil, pepper, salt and garlic in a large Ziploc bag. Allow to marinate in the refrigerator for at least 30 minutes or up to 4 hours.
2. Preheat oven to 400°F.   
3. In a medium bowl, combine sweet potatoes, tomatoes and Brussels sprouts. Add remaining 2 tbsp balsamic vinegar and 1 tsp olive oil and season with salt and pepper. Toss to coat.
4. Transfer chicken to one side of a parchment paper-lined baking sheet, arranging them along the long side of the baking sheet.
5. Place vegetables in a single layer onto the other side of the baking sheet.
6. Place baking sheet in oven, with the side with the chicken towards the back of the oven.
7. Bake until the chicken is cooked through and the sweet potatoes are tender, about 20 – 25 minutes. 
8. Serve and enjoy!

Nutritional analysis per serving: 339 calories, 7 g fat, 38 g protein, 28 g carbohydrate (23 g available carbohydrate), 5 g fibre, 195 mg sodium 

My Viva Servings: 1 grain, 5 proteins, 1 vegetable

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