Description
Juicy skillet chicken breasts, roasted Brussels sprouts, and sweet potatoes come together in this easy chicken and vegetable meal prep. Balanced, flavorful, and ready in under an hour—perfect for a healthy week of lunches.
Ingredients
1 lb Brussels sprouts, halved
1.25 lbs sweet potatoes (1 large or 2 small), halved
3 Tbsp cooking oil, divided
1/4 tsp salt
1/4 tsp black pepper
1.3 lbs boneless, skinless chicken breasts
2 tsp all-purpose seasoning or salt-free steak-style seasoning
1/2 tsp smoked paprika
1/2 tsp sweet paprika
1 Tbsp butter (divided into 4 pats)
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Rinse and halve the Brussels sprouts, then toss them on the sheet with 1 tablespoon of oil, salt, and pepper.
2. Wash the sweet potatoes and slice in half lengthwise. Prick the skin side with a fork, rub with 1 tablespoon of oil, and place cut-side down on the baking sheet with the Brussels sprouts.
3. Roast for 20 minutes. Stir the Brussels sprouts and continue roasting for another 10–15 minutes until browned. If sweet potatoes need more time, remove the sprouts and continue baking the potatoes until soft.
4. While vegetables roast, mix the seasoning, smoked paprika, and sweet paprika. Rub mixture over chicken breasts. Heat remaining tablespoon of oil in a skillet over medium-low. Cook chicken 7–8 minutes on one side, flip, and cook another 7–8 minutes or until internal temp reaches 165°F.
5. Let the chicken rest for 5 minutes, then slice. Cut sweet potatoes into quarters to make four portions.
6. Divide sweet potatoes, Brussels sprouts, and sliced chicken into four containers. Top each sweet potato piece with a small pat of butter. Refrigerate for up to 4 days.
Notes
You can swap Brussels sprouts for broccoli or green beans, and use ghee or olive oil instead of butter. Chicken thighs also work well but adjust cook time as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Meal Prep Recipes
- Method: Roasting, Pan Cooking
- Cuisine: American