Colorful Chicken and Veggie Power Meal Prep Bowl

• 1 lb boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 12 oz fresh green beans, trimmed
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Toss the cubed sweet potatoes with 1 tablespoon olive oil, half the smoked paprika, half the salt, and half the black pepper. Spread out on the prepared baking sheet in a single layer.
3. Place sweet potatoes in the oven and roast for 20-25 minutes, flipping halfway through until tender and lightly caramelized.
4. While the sweet potatoes roast, prepare quinoa: in a medium saucepan, bring 2 cups water or broth to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer until quinoa is fluffy and water is absorbed, about 15 minutes. Remove from heat and fluff with fork.
5. Season chicken breasts with the remaining smoked paprika, oregano, salt, black pepper, and minced garlic. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side or until fully cooked (internal temperature 165°F). Remove and let rest 5 minutes before slicing into strips.
6. In the same skillet, quickly sauté green beans with a splash of water and a pinch of salt for 4-5 minutes until bright green and tender-crisp.
7. Assemble the meal prep bowls by dividing the quinoa as the base, topping with roasted sweet potatoes, sautéed green beans, and sliced chicken breasts.
8. Drizzle with fresh lemon juice and garnish with chopped parsley if desired. Let cool to room temperature before storing in airtight containers for up to 4 days in the refrigerator.

Chef tips

• Substitute chicken thighs for a juicier option but adjust cooking time to ensure doneness.
• If short on time, use pre-cooked quinoa or microwavable sweet potato cubes.
• To add extra flavor, marinate chicken for 30 minutes in lemon juice and herbs before cooking.
• Steam green beans instead of sautéing for a softer texture preferred by kids.
• Store components separately if reheating to maintain texture, reheating chicken and veggies gently.