Easy Chicken and Vegetable Meal Prep
Ingredients
The vegetables
-
1
lb.
Brussels sprouts
-
1.25
lbs.
sweet potato
-
3
Tbsp
cooking oil
-
¼
tsp
salt
-
¼
tsp
pepper
The chicken
-
1.3
lbs.
boneless, skinless chicken breast
-
2
tsp
steak seasoning
-
½
tsp
smoked paprika
-
½
tsp
sweet paprika
-
1
Tbsp
butter
Instructions
- Preheat the oven to 400ºF.
- Rinse and slice the Brussels sprouts in half, then toss them with 1 Tbsp of oil, salt, and pepper on a parchment-lined baking sheet.
- Wash and slice the sweet potato in half lengthwise, prick the skin, rub with 1 Tbsp oil, and place cut side down on the baking sheet.
- Roast the vegetables for 20 minutes, stir the Brussels sprouts, and roast for an additional 10-15 minutes until browned.
- While the vegetables roast, mix the steak seasoning, smoked paprika, and sweet paprika in a bowl and coat the chicken breasts.
- Heat the remaining oil in a skillet over medium-low heat and add the chicken breasts.
- Cook the chicken for about 8 minutes on one side until browned, then flip and cook until browned and cooked through.
- Let the chicken rest for 5 minutes before slicing.
- Divide the Brussels sprouts, sweet potato, and chicken among four containers, adding a pat of butter to each sweet potato.
Nutrition Facts (estimated)
Servings
4
Calories
461
Total fat
18g
Total carbohydrates
40g
Total protein
38g
Sodium
448mg
Cholesterol
0mg
You might also like