# What You’ll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 150g each)
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp dried thyme
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Vegetables
08 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
09 - 1 tbsp olive oil
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 120g (4 cups) mixed greens (spinach, arugula, or baby kale)
13 - 1 lemon, cut into wedges (for serving)
# How to Make It:
01 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
02 - In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread evenly on one baking sheet.
03 - In another bowl, rub chicken breasts with 2 tbsp olive oil, smoked paprika, garlic powder, dried thyme, ½ tsp salt, and ¼ tsp black pepper. Place on the second baking sheet.
04 - Roast sweet potatoes and chicken in the oven. Bake sweet potatoes for 30 minutes, turning once halfway, until golden and tender. Bake chicken for 20–25 minutes, until cooked through (internal temperature 165°F/74°C).
05 - Let the chicken rest for 5 minutes, then slice.
06 - To assemble, divide sweet potatoes and chicken among 4 meal prep containers. Add 1 cup mixed greens to each (keep separate if storing for several days).
07 - Add a lemon wedge to each container for squeezing before serving.
