Chicken and Vegetable Meal Prep

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  Brussels Sprouts(454g)
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  Sweet Potato, Baked, Flesh Only(567g)

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

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  Vegetable oil(45g)
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  1/4 tsp salt ($0.02)
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  1/4 tsp pepper ($0.02)
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  Chicken Breast, Boneless Skinless(590g)

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

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  Montreal steak seasoning blend(10g)
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  Paprika, Smoked(3g)
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  Paprika, Ground(3g)
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  Unsalted Butter(15g)

Instructions

1. 1Preheat the oven to 400ºF. Rinse the Brussels sprouts and slice them in half. Place them on a parchment-lined baking sheet, drizzle with 1 Tbsp oil, and add a pinch of salt and pepper. Toss to coat.
2. 2Wash the sweet potato then slice it in half lengthwise. Prick the outside surface with a fork. Rub 1 Tbsp oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.
3. 3Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, stir the Brussels sprouts, then return the baking sheet to the oven for 10-15 minutes, or until the Brussels sprouts have reached your desired level of browning. If the sweet potato is not softened all the way through at this point, just remove the sprouts and return the sweet potato to the oven.
4. 4While the vegetables are roasting, prepare the chicken breast. Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts in the seasoning mixture.
5. 5Heat the remaining tablespoon of oil in a large skillet over medium-low heat. Once hot, add the chicken breasts.
6. 6Cook the chicken breasts, without flipping, for about 8 minutes, or until well browned on the bottom. Flip the breasts and cook on the second side until well browned and cooked through (internal temperature 165ºF). Cooking time will vary with the thickness of the chicken.
7. 7Transfer the cooked chicken breast to a clean cutting board to rest for five minutes before slicing.
8. 8Cut the sweet potato halves in half once again to create four portions. Divide the sweet potatoes, Brussels sprouts, and sliced chicken between four containers. Add a pat of butter to each piece of sweet potato. Refrigerate up to four days.