Chicken and Vegetable Meal Prep

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  1 lbs Brussels Sprouts
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  1.3 lbs Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  3 tbsp Vegetable oil
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp pepper ($0.02)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Montreal steak seasoning blend
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  0.5 tsp Paprika, Smoked
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  0.5 tsp Paprika, Ground
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  1 tbsp Unsalted Butter

Instructions

1. 1Rinse the Brussels sprouts, slice them in half, and place in a large bowl. Drizzle with vegetable oil, season with salt and pepper, and toss to coat evenly.
2. 2Heat vegetable oil in a large skillet over medium-high heat. While the skillet heats, combine the Montreal Steak Seasoning, smoked paprika, and ground paprika in a small bowl, then coat all sides of the chicken breasts with the seasoning mixture.
3. 3Once the skillet is hot, add the chicken breasts and cook 7–9 minutes over medium-high heat without moving them until the bottom is golden brown. Flip and cook 6–8 minutes more until the internal temperature reaches 165°F and the second side is golden brown. Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces.
4. 4In the same skillet over medium-high heat, add the Brussels sprouts in a single layer. Cook 6–8 minutes without stirring until the cut sides are deeply browned. Stir, then cook 4–6 minutes more until the edges are caramelized and tender when pierced with a fork.
5. 5While the Brussels sprouts cook, rinse the sweet potato, prick the surface all over with a fork, rub with vegetable oil, and season lightly with salt and pepper. Bake at 400°F for 35–45 minutes until a fork easily pierces the flesh. Remove and let cool 5 minutes, then cut into 4 equal portions.
6. 6Divide the sweet potato portions evenly into 4 airtight containers while warm, and top each with a small pat of butter.
7. 7Divide the sliced chicken evenly among the 4 containers, then divide the Brussels sprouts evenly among the 4 containers.
8. 8Seal the containers and refrigerate up to 4 days.