Teriyaki Grilled Chicken with Roasted Sweet Potato and Asparagus

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup teriyaki sauce, low-sodium
• 2 medium sweet potatoes, cut into wedges
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potato wedges with 1 tbsp of olive oil, garlic powder, onion powder, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.

2. 2

   Meanwhile, place the chicken breasts in a shallow baking dish or resealable bag. Pour the teriyaki sauce over the chicken and turn to coat evenly. Let marinate for 15-20 minutes.