Garlic Herb Chicken and Sweet Potato Sheet Pan Meal Prep

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  1 Sweet Potato, Baked, Flesh Only(114g)

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

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  0.3 cup Olive oil

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

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  4 Garlic(12g)
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  2 tsp Oregano, Dried
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  2 tsp Basil, Fresh
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  2 tsp Parsley, Fresh
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  1 1 pinch salt
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  1 1 pinch ground pepper
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  21 oz Chicken Breast, Boneless Skinless

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

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  3 cup Broccoli
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)

Instructions

1. 1Cut the chicken breasts into even 1-inch pieces. Chop the bell pepper and onion into bite-sized chunks. Leave the broccoli florets whole. Mince the fresh garlic and set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. 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. 5Stir in the minced garlic, 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. Season with salt and pepper to taste.
7. 7Remove from heat and let cool 5–10 minutes.
8. 8Divide evenly into 4 airtight containers while still warm. Refrigerate and use within 4 days.