Chicken and Vegetable Meal Prep

Instructions

1. 1.

   Preheat the oven to 400ºF.

2. 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. 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. 4.

   Roast the vegetables for 20 minutes; stir Brussels sprouts and return for another 10-15 minutes until desired browning.

5. 5.

   Prepare the chicken by combining steak seasoning, smoked paprika, and sweet paprika; coat chicken breasts with the mixture.

6. 6.

   Heat remaining tablespoon of cooking oil in a skillet over medium-low heat; add seasoned chicken breasts.

7. 7.

   Cook without flipping for about 8 minutes until browned, flip, and cook the second side until cooked through (internal temperature of 165ºF).

8. 8.

   Transfer chicken to a cutting board to rest for 5 minutes before slicing.

9. 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. 10.

    Refrigerate and store up to four days.