Colorful Chicken & Sweet Potato Meal Prep Bowl

• 1 lb boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups green beans, trimmed
• 1 cup cooked quinoa
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup tahini
• Juice of 1 lemon (about 3 tablespoons)
• 1 tablespoon maple syrup or honey
• 1 clove garlic, minced
• 2 tablespoons warm water
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread out on the baking sheet in a single layer.
3. Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
4. Meanwhile, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Cook the chicken breasts for 5-7 minutes per side until cooked through (internal temperature reaches 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
6. In the same skillet, add the green beans and sauté for 5-6 minutes until bright green and crisp-tender. Season lightly with salt and pepper.
7. Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and creamy. Add more water if needed to reach drizzling consistency.
8. Assemble meal prep bowls by dividing quinoa evenly among four containers. Top with roasted sweet potatoes, sautéed green beans, and sliced chicken. Drizzle each bowl with lemon-tahini dressing and garnish with chopped parsley.

Chef tips

• For a vegetarian version, replace chicken with grilled tofu or chickpeas seasoned similarly.
• Sweet potatoes can be roasted up to 3 days in advance and stored refrigerated to save time.
• Make sure not to overcrowd the roasting pan to ensure even caramelization of sweet potatoes.
• If tahini is too thick, use warm water gradually to loosen it without sacrificing flavor.