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.
Like this? Leave a comment below!