Meal Prep Lunch Bowls with Spicy Chicken, Roasted Lemon Broccoli, and Caramelized Sweet Potatoes
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Delicious, healthy, gluten and dairy-free, low carb meal prep lunch bowls packed with spicy chicken, roasted lemon broccoli, and caramelized sweet potatoes.
Serves: 4 servings
  • For the sweet potatoes:
  • 2 sweet potatoes, peeled and diced in ½" cubes
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp garlic powder
  • .
  • For the chicken:
  • 1.5 lbs bonesless, skinless chicken breast cut into four- 6 oz. portions
  • Nonstick cooking spray
  • 1½ tsp paprika
  • 1 tsp salt
  • ¾ tsp cumin
  • ¼ tsp freshly ground black pepper
  • ¼ tsp dried thyme
  • ¼ tsp garlic powder
  • ⅛ tsp cayenne pepper
  • .
  • For the broccoli:
  • 1 head of broccoli, chopped into bite-size florets
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp salt
  • ½ tsp lemon pepper
  • .
  • Fresh fruit, like apple slices or grapes for "dessert"
  1. Preheat an oven to 425 degrees, and line two rimmed baking sheets with aluminum foil.
  2. Put the diced sweet potatoes on one sheet, and drizzle with 1 Tbsp. extra virgin olive oil, ½ tsp paprika, ½ tsp salt, ¼ tsp freshly ground black pepper, and ¼ tsp garlic powder.
  3. Toss to coat all the sweet potatoes evenly, and spread out in a single, even layer.
  4. Put the sweet potatoes in the oven, and set a timer for 35 minutes, (you're going to put the chicken and broccoli in with 25 minutes left to go).
  5. Next, prep the broccoli. Place the broccoli florets on the second sheet pan, and drizzle with 1 Tbsp. extra virgin olive oil, ½ tsp salt, and ½ tsp lemon pepper.
  6. Toss to coat evenly, and spread the broccoli in a single, even layer on the baking sheet, leaving a space in the middle for the chicken breasts.
  7. Spray the empty space on the baking sheet with nonstick cooking spray.
  8. To prepare the chicken, mix up the spice mixture in a small bowl, (1½ tsp paprika, 1 tsp salt, ¾ tsp cumin, ¼ tsp freshly ground black pepper, ¼ tsp dried thyme, ¼ tsp garlic powder, and ⅛ tsp cayenne pepper) and spread the spice rub evenly on the four chicken breasts.
  9. Place the seasoned chicken breasts in the middle of the sheet pan, and top with a coat of more nonstick cooking spray.
  10. Place in the oven with the sweet potatoes when the timer has 25 minutes left.
  11. When the time is up, remove both sheet pans from the oven, and divide into four even portions in tupperware containers.
  12. Let everything cool completely before placing it in the fridge. The meal prep bowls should stay good refrigerated for about 5 days.
  13. To reheat, microwave for 1 minute, 30 seconds. Enjoy!
Recipe by Ally's Cooking at