Ingredients
For the Spicy Chicken:
- Chicken Breasts: 1.5 lbs (about 2-3 large) boneless, skinless chicken breasts, cut into 1-inch cubes
- Olive Oil: 2 tablespoons
- Smoked Paprika: 1 tablespoon
- Chili Powder: 1 teaspoon (adjust to your spice preference)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Cayenne Pepper: ½ teaspoon (or more, for extra spice!)
- Dried Oregano: ½ teaspoon
- Salt: 1 teaspoon (or to taste)
- Black Pepper: ½ teaspoon (or to taste)
- Optional: 1 tablespoon lime juice (for a brighter flavor in the marinade)
For the Roasted Sweet Potatoes:
- Sweet Potatoes: 2 large (about 1.5 – 2 lbs), peeled and diced into ¾-inch cubes
- Olive Oil: 1.5 tablespoons
- Salt: ½ teaspoon (or to taste)
- Black Pepper: ¼ teaspoon (or to taste)
- Optional: ½ teaspoon cinnamon or a pinch of nutmeg for a warmer sweet potato flavor
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line one or two large baking sheets with parchment paper for easy cleanup. Using two sheets will prevent overcrowding and ensure even roasting.
- Prepare the Spicy Chicken:
- In a medium-sized bowl, add the cubed chicken breast.
- Drizzle with 2 tablespoons of olive oil. If using, add the lime juice.
- In a small separate bowl, combine all the chicken spices: smoked paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, dried oregano, salt, and black pepper. Mix well.
- Pour the spice mixture over the chicken. Toss thoroughly until every piece of chicken is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the sweet potatoes (or up to 30 minutes at room temperature, or longer in the fridge).
- Prepare the Sweet Potatoes (and Optional Veggies):
- In a large bowl, place the diced sweet potatoes. If you’re using broccoli florets or red onion wedges, add them to this bowl as well.
- Drizzle with 1.5 tablespoons of olive oil.
- Season with salt, black pepper, and optional cinnamon/nutmeg.
- Toss everything together until the sweet potatoes (and any other vegetables) are lightly and evenly coated with oil and seasonings.
- Arrange on Baking Sheets:
- Spread the seasoned sweet potatoes (and other veggies, if using) in a single layer on one prepared baking sheet. Try not to overcrowd them, as this will cause them to steam rather than roast.
- Spread the marinated spicy chicken in a single layer on the second prepared baking sheet (or on one half of a very large sheet, keeping it separate from the potatoes if space is limited initially).
- Roast to Perfection:
- Place both baking sheets in the preheated oven.
- Roast the sweet potatoes for approximately 25-35 minutes, flipping them halfway through, until they are tender and slightly caramelized at the edges.
- Roast the chicken for approximately 18-25 minutes, flipping halfway through, until it is cooked through (internal temperature reaches 165°F or 74°C) and slightly browned. Chicken cooking time can vary based on cube size.
- Tip: If your chicken cooks faster than the sweet potatoes, you can remove the chicken sheet pan and continue roasting the potatoes until they are done.
- Cool and Assemble:
- Once cooked, remove the baking sheets from the oven and let the chicken and sweet potatoes cool for about 10-15 minutes. This step is crucial before portioning into meal prep containers to prevent condensation and sogginess.
- Divide the spicy chicken and roasted sweet potatoes (and any other roasted vegetables) evenly among your meal prep containers. Aim for 4-5 portions depending on your serving size preference.
- Store:
- Once completely cooled, seal the containers tightly and store them in the refrigerator.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550
- Sugar: 10-15g
- Fat: 15-20g
- Saturated Fat: 2-4g
- Unsaturated Fat: 12-16g
- Carbohydrates: 45-50g
- Fiber: 8-10g
- Protein: 40-45g