After an amazing cheat day filled with Thai chicken pies, pizza and bacon bagels it’s back on track with Meal Prep and training. Today we’ve got my go-to rosemary chicken breast and sweet potato meal prep recipe. So easy to pull off and the chicken is flavorful and delicious!
One of the best things about this meal prep is if you’ve got a ton of chicken you’re cooking up, you can split the breasts into sandwich bags and freeze them or throw them in the fridge, then they’re ready for when you need them and in the meantime getting tastier by the second with the marination.
Writing this recipe, I can’t stop thinking. Damn, I eat a lot of chicken so perhaps tomorrow we’ll change things up with tofu… We will see. In the meantime, here’s the recipe.
I have to write this so you feel my pain… I literally wrote this whole recipe card and accidentally refreshed the browser, face-palm! Ok with that out of the way onto the meal prep.
This is my go-to meal prep and is fantastic for keeping on top of a busy week. The key with meal prep is staying organised and ahead of the curb, this chicken and sweet potato are so easy to do it’ll keep you ahead of the game.
- 4 sprigs rosemary
- 2 large sweet potato
- 2 garlic cloves
- 2 – 4 chicken breasts
- 2 small lemons
- 1 red onion
- 1 tbsp olive oil
- 1 head of broccoli
- pepper and salt
- Alrighty, first cut your chicken breasts into the desired sizes, I usually cut a large breast in two for my meal prep containers and it works out about the right amount of protein at this point in time ;). With you cut chicken, grab a large bowl and place in. Adding the juice of your two small lemons, the chopped red onion, rosemary, olive oil and a good amount of pepper and salt. Cover with cling film and throw in the fridge for 30 minutes if cooking soon, or… take sandwich bags and split the chicken into the amounts you want for future meal prep, I normally put two breasts per sandwich bag.
- Pre-heat the oven to 170 degrees Celcius (fan forced) and place in your chicken, I usually use a small glass baking dish to hold the chicken breasts. Peel your sweet potato and cut into 2-3 cm cubes and place in a pot, stove top with boiling water along with your peeled garlic cloves. Cooking for 15 – 20 minutes until a fork easily cuts through the sweet potato. Drain the pot and mash up the sweet potato to the desired consistency.
- Depending on the amount of chicken you’re baking, it’ll take approximately 20 – 30 minutes. Bring another pot to boil stove top and place in your broccoli boiling for 4 – 6 minutes. Keeping an eye on it as to not let it go soggy…
- With everything ready, plate up or place into your meal prep containers ready for a productive week.