BBQ Chicken Meal Prep with Roasted Sweet Potato and Green Beans

Method · 10 steps

1. 1

   Preheat oven to 425 F. Line two sheet pans with parchment.

2. 2

   Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on one sheet pan.

3. 3

   Rub chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, 1 tsp salt, and pepper.

4. 4

   Put sweet potatoes in the oven first - they need a 10-minute head start. Meanwhile, heat a cast-iron skillet (or large oven-safe pan) over medium-high. Sear chicken thighs 3 minutes per side.

5. 5

   Brush chicken with 1/2 cup BBQ sauce. Transfer skillet to the oven alongside the sweet potatoes.

6. 6

   Bake 12-15 more minutes until chicken hits 170 F internal and sweet potatoes are fork-tender and caramelized at the edges.

7. 7

   While chicken finishes, blanch green beans 3 minutes in salted boiling water. Shock in ice water, drain. In a skillet with 1 tbsp olive oil, saute garlic and red pepper flakes 30 seconds, add beans and remaining 1/4 tsp salt, cook 2 minutes. Finish with vinegar.

8. 8

   Rest chicken 5 minutes, then slice.

9. 9

   Portion 4 glass containers: sliced chicken (about 7 oz), 1 cup sweet potato, 1 cup green beans. Portion remaining 1/2 cup BBQ sauce into 4 separate 2-oz cups - drizzle after reheating so chicken doesn't turn gummy in storage.

10. 10

    Garnish with parsley. Cool 10 minutes before sealing.