Smoky Chicken and Cinnamon Roasted Sweet Potato Meal Prep

• •
  Sweet Potato, Baked, Flesh Only(340g)

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

• •
  Vegetable oil(15g)
• •
  Cinnamon, Ground(3g)
• •
  pinch cayenne pepper ($0.02)
• •
  pinch salt ($0.02)
• •
  Paprika, Smoked(5g)
• •
  Brown sugar(5g)
• •
  Garlic powder(1g)
• •
  Cayenne Pepper, Ground(1g)
• •
  1/4 tsp salt ($0.02)
• •
  freshly ground pepper ($0.02)
• •
  Chicken Breast, Boneless Skinless(302g)

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

• •
  Vegetable oil(15g)
• •
  Green Beans(454g)
• •
  Butter(15g)
• •
  pinch salt and pepper ($0.04)

Instructions

1. 1Pat the chicken dry with paper towels. Combine the smoked paprika, brown sugar, garlic powder, cayenne pepper, salt, and pepper in a small bowl, then sprinkle the spice rub evenly over both sides of the chicken breasts.
2. 2Heat a large skillet over medium-high heat and add the vegetable oil, swirling to coat the surface. Place the chicken in the skillet and cook for 6–8 minutes per side over medium-high heat until deeply browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board to rest.
3. 3While the chicken cooks, add about 1 inch of water to a sauce pot, place a steaming basket inside, and add the green beans to the basket. Cover and bring to a boil over medium-high heat, then steam the green beans for 7–10 minutes until bright green and slightly softened.
4. 4Drain the water from the pot, return the green beans to the pot without the basket, and add the salted butter. Stir over residual heat until the butter melts and coats the green beans, then season with salt and pepper to taste.
5. 5Wash the sweet potatoes, pat them dry, and prick the skins several times with a fork. Cut them in half lengthwise and place them cut-side down in a large skillet over medium-high heat with a thin coating of vegetable oil, cooking for 8–10 minutes until the cut sides are golden and caramelized.
6. 6Flip the sweet potatoes cut-side up, sprinkle with cinnamon, a pinch of cayenne pepper, and salt. Continue cooking over medium-high heat for 12–15 minutes until the flesh is tender when pierced with a fork.
7. 7Slice the rested chicken breasts into strips. Divide the sweet potato halves, green beans, and chicken strips evenly into 4 airtight containers while still warm.
8. 8Store in the refrigerator for up to 4 days, reheating in a microwave or skillet before serving.