Name: Chicken and Vegetable Meal Prep
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb. Brussels sprouts; 1.25 lbs. sweet potato; 3 Tbsp cooking oil, divided; 1/4 tsp salt; 1/4 tsp pepper; 1 Tbsp butter; 1.3 lb. boneless, skinless chicken breast; 2 tsp steak seasoning; 1/2 tsp smoked paprika; 1/2 tsp sweet paprika

Instructions

1.
Preheat the oven to 400ºF.
2.
Rinse the Brussels sprouts and slice in half; place on a parchment-lined baking sheet, drizzle with 1 Tbsp of cooking oil, salt, and pepper.
3.
Wash the sweet potato, slice in half lengthwise, prick with a fork; rub 1 Tbsp of cooking oil over surfaces and place cut sides down on the baking sheet with Brussels sprouts.
4.
Roast the vegetables for 20 minutes; stir Brussels sprouts and return for another 10-15 minutes until desired browning.
5.
Prepare the chicken by combining steak seasoning, smoked paprika, and sweet paprika; coat chicken breasts with the mixture.
6.
Heat remaining tablespoon of cooking oil in a skillet over medium-low heat; add seasoned chicken breasts.
7.
Cook without flipping for about 8 minutes until browned, flip, and cook the second side until cooked through (internal temperature of 165ºF).
8.
Transfer chicken to a cutting board to rest for 5 minutes before slicing.
9.
Cut the sweet potato into four portions; divide Brussels sprouts, sweet potatoes, and sliced chicken into four containers, adding a pat of butter to each sweet potato piece.
10.
Refrigerate and store up to four days.

Chicken and Vegetable Meal Prep

Ingredients

Vegetables

Cooking Essentials

Meat

Spices

Instructions