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Ground Chicken Sweet Potato Meal Prep - Easy, Balanced, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 1–1.25 pounds ground chicken (93–96% lean works best)
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced (optional but recommended)
  • 3 cups chopped leafy greens (kale, spinach, or Swiss chard)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (plus extra if needed)
  • Salt and black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (or more to taste)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon tomato paste (optional, for richness)
  • Fresh lime or lemon for finishing
  • Fresh cilantro or green onions for garnish (optional)
  • Meal prep containers (4–5)

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. Peel and cube the sweet potatoes.
  2. Roast the sweet potatoes: Toss sweet potatoes with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread in a single layer. Roast 25–30 minutes, flipping once, until tender with caramelized edges.
  3. Start the chicken: While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and break it up with a spatula. Cook 4–6 minutes until mostly cooked through and lightly browned.
  4. Add aromatics and spices: Stir in the diced onion and bell pepper. Cook 3–4 minutes until softened. Add garlic, smoked paprika, cumin, chili powder, oregano, and red pepper flakes. Cook 1 minute until fragrant.
  5. Optional richness: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. If the pan is dry, add a splash of water to loosen any browned bits and coat the chicken.
  6. Fold in greens: Add the chopped greens and cook 1–2 minutes until just wilted. Taste and adjust salt, pepper, and heat levels.
  7. Finish with acid: Squeeze in a little lime or lemon juice. This brightens everything and balances the sweetness of the potatoes.
  8. Assemble: Divide roasted sweet potatoes among 4–5 containers. Top with the ground chicken mixture. Garnish with cilantro or green onions if using.
  9. Cool and store: Let containers cool uncovered for 15–20 minutes before sealing. This prevents steam from making the food soggy.