Name: Chicken and sweet potato bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 1/4 medium sweet potatoes, cut into 1-inch wedges; 5 oz broccoli, cut into florets; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika; 1 tbsp lemon juice; 1/2 cup water

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato wedges with half the oil, half the salt, half the pepper, and the paprika. Roast for 12 minutes, flip the wedges, and roast for 13 minutes more until tender and browned.
While the potatoes roast, season the chicken breast on both sides with the garlic powder and the remaining salt and pepper.
Heat the remaining oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part is opaque in the center. Let the chicken rest for 3 minutes before serving. Done when opaque in the center, 165°F.
While the chicken cooks, bring the water to a boil in a pot with a steamer basket. Add the broccoli, cover, and steam for 5 to 6 minutes until tender. Toss the finished broccoli and chicken with the lemon juice.
For meal prep, cool the food completely before storing in an airtight container for up to 4 days. Reheat covered in the microwave until steaming hot throughout.

Nutrition

Ingredients

Instructions

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