Baked Chicken with Sweet Potato and Asparagus

Ingredients

• 180 g sweet potato (about 1 medium, scrubbed and cubed into 1-inch pieces)
• 0.5 tsp olive oil
• 0.25 tsp paprika (can use smoked paprika for extra flavor)
• 0.25 tsp garlic powder
• 0.125 tsp salt
• 0.125 tsp black pepper (freshly ground)
• 1 tsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat the oven

   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper for easy cleanup.
2. 2

   Season the sweet potatoes

   • Place the cubed sweet potato in a medium bowl.
   • Drizzle with olive oil.
   • Sprinkle the paprika, garlic powder, salt, and black pepper over the top.
   • Toss well until every piece is evenly coated with oil and spices.
3. 3

   Roast the sweet potatoes

   • Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan.
   • Roast for 20-25 minutes, flipping them halfway through.
   • The sweet potatoes are done when they are tender on the inside and slightly caramelized and crispy on the edges.
4. 4

   Garnish and serve

   • Remove from the oven and let them cool for a minute.
   • If using, sprinkle with fresh parsley before serving.
   • Serve immediately as a delicious side dish.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.