Garlic Herb Chicken and Sweet Potato Sheet Pan Meal Prep

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  Sweet Potato, Baked, Flesh Only

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

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Oregano, Dried(10g)
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  Basil, Fresh(10g)
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  Parsley, Fresh(10g)
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  1 pinch salt
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  1 pinch ground pepper
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  Chicken Breast, Boneless Skinless(595g)

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

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  Broccoli(720g)
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  Bell Pepper
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  Yellow Onion

Instructions

1. 1Cut the chicken breasts into even 1-inch pieces, then chop the bell pepper and onion into bite-sized chunks. Leave the broccoli florets whole.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces and cook 6–8 minutes, stirring occasionally, until golden brown on the outside and no longer pink inside (internal temp 165°F).
3. 3Push the cooked chicken to the side of the skillet. Add the onion and bell pepper to the empty space and cook 4–5 minutes over medium-high heat, stirring occasionally, until softened and lightly caramelized.
4. 4Add the broccoli florets to the skillet and stir everything together. Cook 3–4 minutes over medium heat, stirring gently, until the broccoli is tender-crisp and bright green.
5. 5Mince the fresh garlic and stir it into the skillet along with the dried oregano, fresh basil, and fresh parsley. Cook 1 minute over medium heat, stirring constantly, until fragrant.
6. 6Cut the baked sweet potato flesh into bite-sized cubes and add to the skillet. Toss everything together gently over medium heat for 1–2 minutes until the sweet potato is warmed through and evenly coated with herbs and oil. Taste and season with salt and pepper as needed.
7. 7Remove from heat and let cool to room temperature, about 10 minutes.
8. 8Divide evenly into 4 airtight containers while still warm. Refrigerate and use within 4 days.