Ingredients
Scale
- 1.5 lbs Chicken Breast, cut into bite-sized cubes
- 1 cup Dry Brown Lentils, rinsed
- 2 large Sweet Potatoes, peeled and diced
- 4 large Carrots, sliced into rounds
- 1 large Red Onion, chopped into wedges
- 3 tbsp Olive Oil
- 2 tsp Garlic Powder
- 1 tbsp Dried Italian Seasoning
- 1 tsp Smoked Paprika
- Salt and black pepper to taste
- 1 Lemon, cut into wedges for serving
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). While the oven warms up, peel and dice your sweet potatoes and carrots. Aim for uniform sizes so they cook at the same rate. Place the chopped sweet potatoes, carrots, and red onion wedges onto a large rimmed baking sheet. Drizzle with half of the olive oil and season with half of the garlic powder, salt, and pepper. Toss well to ensure every piece is coated.
- Move the vegetables to one side of the baking sheet or use a second sheet pan if things look crowded. Place your cubed chicken breast on the empty space. Drizzle with the remaining olive oil and season with the dried Italian seasoning, smoked paprika, and the rest of the garlic powder. Toss the chicken to coat. Place the pans in the oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
- While the chicken and vegetables are roasting, bring 3 cups of water to a boil in a medium saucepan. Add the rinsed lentils. Reduce the heat to low, cover, and simmer for about 15 to 20 minutes. You want them tender but not mushy. Once cooked, drain any excess water and season the lentils lightly with a pinch of salt. This adds a boost of fiber and complex carbs to your meal prep containers.
- Lay out four airtight meal prep containers. Divide the cooked lentils evenly among the containers to create a base. Top the lentils with a generous portion of the roasted chicken and the vegetable medley. Place a lemon wedge in each container to squeeze over the meal just before eating. Allow the food to cool slightly before snapping the lids on and placing them in the refrigerator.
- Cook Time: 45 minutes