Chicken, Sweet Potato and Broccoli Meal Prep

Ingredients

• 2 lb (907 g) chicken breast
• 2 lb (907 g) sweet potatoes, cubed
• 1 1/2 lb (680 g) broccoli florets
• 2 tbsp avocado oil
• Garlic powder, paprika, salt and pepper

How to make it

1. Prep everythingHeat the oven to 425°F (220°C) with a rack in the middle. Line your largest rimmed baking sheet, about 18 x 13 inches (46 x 33 cm), with parchment; if things look crowded later, use a second sheet. Cut the 2 lb (907 g) sweet potatoes into 3/4-inch (2 cm) cubes and the 1 1/2 lb (680 g) broccoli into bite-size florets, then dry the broccoli well. Pat the 2 lb (907 g) chicken breast dry.
2. Roast the sweet potatoesOn the baking sheet, toss the sweet potatoes with half the avocado oil (1 tbsp) and a sprinkle of garlic powder, paprika, salt and pepper. Spread them in one layer and roast 15 minutes, until they start to soften and the edges just begin to brown.
3. Season the chickenWhile the potatoes roast, season the chicken on both sides with garlic powder, paprika, salt and pepper. In a bowl, toss the broccoli with the rest of the avocado oil (1 tbsp) and a pinch of salt.
4. Add to the panUsing oven mitts, pull the sheet out and push the sweet potatoes to one side. Lay the chicken and broccoli in a single layer in the open space, with a little room between pieces so they roast instead of steam.
5. Roast until doneRoast another 18 to 22 minutes. It is done when the thickest part of the chicken reads 165°F (74°C), the broccoli is crisp and browned at the edges, and the sweet potatoes are tender when poked with a fork.
6. Rest and sliceMove the chicken to a cutting board and rest it 5 minutes so it stays juicy. Slice it into 1/2-inch (1 cm) strips.
7. Pack and storeSplit the chicken, sweet potatoes and broccoli evenly between 4 containers. Let them cool 20 minutes before putting the lids on. They keep 4 days in the fridge; reheat covered in the microwave for about 2 minutes with a splash of water, or in a 350°F (175°C) oven for 10 minutes.