Pan Seared Chicken & Sweet Potatoes

1. Cut up the sweet potatoes in your preferred style (I chose to cut them like fries). Place them on a baking tray and season with salt, black pepper, and garlic powder. Place in a 450 degree (F) oven for ~30 minutes, or cooked through to your liking.

2. Flatten your chicken breasts and place in a mixing bowl or on a tray. Spray with olive oil then season with salt, smoked paprika, garlic powder (or minced garlic), ancho chili powder, and cumin. Then squeeze a lemon wedge over the top before mixing together.

3. To sear the chicken, place it in an oiled skillet set over medium heat and let cook until color is developed on both sides and the internal temp reaches 165 degrees (F). Once done, place off to the side. You can also cook the chicken in an air fryer or oven at 450 (F).

4. Once the chicken is cooked, cut up into bite-sized pieces or strips for meal prep. (I personally cut mine up into strips).

5. To prep, simply add the cooked sweet potatoes to one side of each of your containers, and then add your diced chicken to the other side. Optionally, if you want a sauce, you can add the garlic sour cream we made for the Mediterranean chicken recipe.