Ingredients per a 2 persones:

• 1 sweet potato
• 1 carrot
• 1 bell pepper
• 1 onion
• ½ zucchini
• ½ eggplant
• 2 mushrooms
• 2-3 green asparagus spears
• 1 chicken breast

Fruity vinaigrette

• 50 ml of orange honey Gardeny bittersweet vinegar
• 100 ml of extra virgin olive oil
• 100 ml of seasonal fruit juice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg

1. Wash and peel the sweet potato, onion, and carrot. Cut them into strips and set aside.
2. Wash the eggplant, asparagus, bell pepper, mushrooms, and zucchini. Cut them into strips without peeling and set aside.
3. Wash the chicken breast, cut it into strips, and set aside.
4. Place the vegetables in a baking tray and lay the chicken on top.
5. Drizzle a generous amount of fruity vinaigrette over all the ingredients.
6. Bake for 20-25 minutes at 180 ºC, until the chicken is cooked and the vegetables are tender.
   Optional: You can also steam or sauté everything together in a pan.
7. Serve hot on a plate or serving tray.

Did you like this recipe? Continue to discover how to use our vinegars and bittersweets