Description
A high-protein, flavor-packed lunch option featuring smoky pan-seared chicken, cinnamon-roasted sweet potatoes, and buttery green beans. Perfect for meal prep and full of bold, comforting flavor.
Ingredients
Cinnamon Roasted Sweet Potatoes
2 medium sweet potatoes (about 1.5 lbs total)
1 tablespoon cooking oil
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of salt
Smoky Chicken
1 teaspoon smoked paprika
1 teaspoon brown sugar
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground black pepper
2 boneless, skinless chicken breasts (about 1.3 lbs total)
1 tablespoon cooking oil
Green Beans
1 pound fresh green beans, trimmed
1 tablespoon butter
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Wash and dry the sweet potatoes, then pierce the skin several times with a fork. Slice each one lengthwise and place cut-side up on a baking sheet. Drizzle with oil, coating the entire surface well, then sprinkle with cinnamon, cayenne, and salt. Flip them cut-side down and roast for 45–50 minutes, until fully soft and caramelized.
2. While the sweet potatoes roast, mix the smoked paprika, brown sugar, garlic powder, cayenne, salt, and pepper in a small bowl. Pat chicken dry and rub the seasoning mix onto both sides. Heat oil in a skillet over medium heat. Cook chicken on both sides until deeply browned and the internal temperature reaches 165°F. Remove and let rest before slicing.
3. Add about 1 inch of water to a pot and insert a steaming basket. Place green beans in the basket, cover, and bring to a boil. Steam for 7–10 minutes until bright green and slightly tender. Remove the basket, discard water, and return beans to the pot. Add butter and toss until melted. Season with salt and pepper.
4. Slice the chicken. Divide sweet potatoes, green beans, and chicken among four containers. Store in the refrigerator for meal prep or serve right away.
Notes
For extra heat, increase the cayenne pepper slightly in both the sweet potatoes and chicken rub.
Chicken thighs can be used instead of breasts for a juicier, richer flavor.
This meal keeps well in the fridge for up to 4 days. Reheat with a damp paper towel to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Meal Prep Recipes
- Method: Roasting, Pan-searing, Steaming
- Cuisine: American