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Roasted Chicken + Sweet Potato Meal Prep

Ingredients

  • 1.5 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1/2 Tbsp smoked paprika
  • 1/2 Tbsp ground cumin
  • sea salt and freshly ground pepper
  • 4 small sweet potatoes peeled and diced
  • 1 tsp dried oregano
  • 2 Tbsps avocado oil or olive oil, divided
  • 1/2 shredded red cabbage
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsps apple cider vinegar
  • 1 cup cherry tomatoes halved
  • 2 Tbsp chopped fresh parsley leaves

Instructions

  • Preheat the oven to 400 degrees f and line a baking sheet with parchment paper.
  • In a large glass bowl, toss chicken with paprika, cumin, sea salt and pepper and 1 Tablespoon of oil. Toss to combine well; set in the fridge, covered for about 30 minutes while you prepare the other ingredients.
  • Drizzle diced sweet potatoes with 1 Tablespoon oil and sprinkle with dried oregano, and sea salt and pepper to taste. Toss gently to coat all pieces with oil.
  • Bake in your preheated oven for 20 minutes, tossing once.
  • Remove sheet pan from oven, and carefully push sweet potatoes to one side of pan making room for chicken.
  • Arrange chicken pieces in a single layer on the other half of the sheet pan.
  • Bake in the oven for 12-15 minutes, or until chicken is cooked through and potatoes are tender and crisp.
  • Meanwhile in a large glass mixing bowl combine red cabbage, with 1 Tablespoon extra virgin olive oil, cider vinegar, sea salt and pepper to taste. Toss well to combine.
  • Divide cabbage salad equally among 4 meal prep containers, add sweet potatoes and chicken.
  • Top with equally with cherry tomatoes and sprinkle with fresh chopped parsley.
  • Keeps well refrigerated for 3-5 days.