Baked Chicken and Sweet Potato Meal Prep
This baked chicken and sweet potato meal prep is a simple, high-protein recipe perfect for healthy lunches and dinners. Juicy oven-baked chicken breasts and roasted sweet potatoes are cooked together for an easy, nutritious meal prep option that stores and reheats well throughout the week.
Servings: 4 servings
Calories: 350kcal
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Meal prep containers
Ingredients
- 4 boneless skinless chicken breasts
- 2 large sweet potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary optional
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and dried herbs if using. Coat the chicken breasts evenly with the seasoning mixture.
- In a separate bowl, toss the diced sweet potatoes with a small amount of olive oil, salt, and pepper.
- Arrange the chicken breasts on the baking sheet and spread the sweet potatoes around them in an even layer.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and lightly caramelized.
- Remove from the oven and allow to cool slightly before slicing the chicken and portioning into meal prep containers.
- Garnish with fresh parsley if desired and store for later use.
Notes
This meal prep can be stored in airtight containers in the refrigerator for up to 4 days. For variety, pair with steamed vegetables or drizzle with a light sauce such as yogurt sauce or tahini before serving.