Crispy Maple-Balsamic Chicken with Sweet Potato Waffle Stacks and Berry Compote

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, mix together 1/4 cup of balsamic vinegar, 1/4 cup of pure maple syrup, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt to create the glaze.

Place 4 boneless, skinless chicken breasts on the prepared baking sheet and brush both sides with the maple-balsamic glaze.

Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the sweet potato waffles by peeling and grating 2 medium sweet potatoes into a large bowl.

Add 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt to the grated sweet potatoes, and mix until combined.

Preheat a waffle iron according to the manufacturer's instructions and lightly grease it with cooking spray.

Pour 1/2 cup of the sweet potato mixture into the preheated waffle iron and cook until golden brown, about 5-7 minutes.

Repeat the process until all the sweet potato mixture is used, making about 4-6 waffles.

For the berry compote, combine 1 cup of mixed berries (strawberries, blueberries, raspberries) in a small saucepan over medium heat.

Add 2 tablespoons of maple syrup and 1 tablespoon of lemon juice to the berries, stirring gently until the mixture begins to bubble.

Reduce the heat and let it simmer for 5-7 minutes, or until the berries have softened and the mixture has thickened slightly.

Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.

To assemble, place a sweet potato waffle on a plate, top it with a slice of the glazed chicken, and drizzle with the berry compote.

Serve immediately and enjoy this delightful meal with your family!