Colorful Chicken and Veggie Sweet Potato Meal Prep Bowl

• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup snap peas, trimmed
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons warm water
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes and red bell pepper with half the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on one side of the baking sheet.
3. On the other side of the baking sheet, toss the chicken pieces with the remaining olive oil, salt, and pepper. Arrange in a single layer.
4. Roast for 20 minutes, then add the snap peas to the baking sheet. Roast for an additional 10-15 minutes until the chicken is cooked through (internal temperature 165°F) and the veggies are tender with slight caramelization.
5. While roasting, prepare the dressing: whisk together tahini, lemon juice, honey, warm water, apple cider vinegar, and a pinch of salt until smooth and creamy. Adjust thickness by adding more water if needed.
6. Divide the roasted chicken and vegetables evenly among four meal prep containers or bowls.
7. Drizzle each bowl with the tahini lemon dressing.
8. Garnish with chopped fresh parsley. Let cool slightly before sealing containers and refrigerating for up to 4 days.

Chef tips

• To save time, dice chicken and vegetables the night before and store separately in the refrigerator.
• If you prefer, substitute chicken thighs for a juicier protein option.
• Snap peas can be replaced with green beans or steamed broccoli for variety.
• For a vegan option, swap chicken for firm tofu cubes and replace honey with maple syrup.