Smoky Chicken and Cinnamon Roasted Sweet Potato Meal Prep

Ingredients

• 2 sweet potatoes
• 1 Tbsp cooking oil
• 1/2 tsp cinnamon
• pinch cayenne pepper
• pinch salt
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• freshly ground pepper
• 2 boneless, skinless chicken breasts
• 1 lb. green beans
• 1 Tbsp butter
• pinch salt and pepper

Directions

1. Set the oven to 400ºF. Scrub the sweet potatoes and dry them well, then poke the skins here and there with a fork. Cut each sweet potato lengthwise and set the halves on a baking sheet. Pour the cooking oil over them, then use your hands to rub it across the skins and cut surfaces, keeping a generous slick of oil on the sheet beneath them so they release easily. Turn the halves flesh-side up and season with cinnamon, a pinch of cayenne pepper, and a pinch of salt. Flip them cut side down and roast for 45-50 minutes, until they are tender through the center and caramelized juices are bubbling from the holes in the skins.
2. As the sweet potatoes cook, get the chicken and green beans going. For the chicken rub, stir the smoked paprika in a small bowl with the brown sugar, garlic powder, cayenne, salt, and freshly ground pepper, about 20 turns of the pepper mill.
3. Blot the chicken dry, then coat both sides with the spice mixture. Warm a large skillet over medium heat, add the cooking oil, and tilt the pan to cover the bottom. Lay in the chicken and cook until both sides are deeply browned and the center registers 165ºF. Transfer the chicken to a cutting board and let it rest.
4. While the chicken is on the stove, work on the green beans. Pour about 1 inch water into a sauce pot and set a steaming basket inside. Put the green beans in the basket, cover the pot, and place it over medium-high heat. Bring the water to a boil, then steam the beans for 7-10 minutes, just until they turn bright green and soften slightly.
5. Lift the green beans out of the pot, discard the water, and return the beans to the pot after removing the steaming basket. Add 1 Tbsp butter and let the heat from the beans melt it. Stir until coated, then sprinkle in a pinch of salt and pepper.
6. Cut the chicken breasts into strips. Portion the sweet potato halves, green beans, and chicken among 4 containers or plates. Eat right away, or refrigerate and warm it back up later.