An Easy, Healthy Meal Prep! Baked Chicken & Peppers + Sautéed Kale + Herb Sweet Potatoes!

This is a super easy, super healthy, and super good meal prep! Best part about it is that you can get 7 meals out of this. Meal prepping really comes in clutch when you have a demanding schedule and don’t have time to cook a meal every single day. It also makes it easier to not eat out or be tempted to get fast food. I came up with this recipe which makes me even happier with how it came out lol (my family is from the south and can all throw down so it’s frowned upon if you can’t cook).  All these ingredients are inexpensive and I spent no more than $25. 

What you need!

  • Bell peppers: 2 red, 2 yellow, 2 orange (I rarely use green because it has a bitter taste)
  • 1 bag chopped kale
  • 2 sweet potatoes
  • 1 clove garlic
  • Chicken drumsticks/wings
  • Worcestershire sauce
  • Coconut aminos
  • Black pepper
  • Pink Himalayan salt
  • Extra virgin olive oil
  • Slap ya mama seasoning
  • Louisiana creole seasoning
  • Tony Chachere’s spice n’ herbs
  • Italian olive oil dipping spices 
  • Crushed red pepper flakes

First! For the chicken.

Marinate your chicken in the worcestershire sauce, coconut aminos, slap ya mama and Louisiana creole seasoning, and place in the refrigerator for 30 minutes. *At this time go ahead and preheat your oven to 415° 

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While the chicken is marinating, chop and prep your bell peppers, garlic clove, and  sweet potatoes how it is shown in the picture.

The bell peppers in the top left photo will be placed in the same pan as the chicken, the garlic and diced red bell peppers will be used in the sautéed kale, and the sweet potatoes will be placed in a separate pan in the oven. 

 

For the sweet potatoes! 

Drizzle olive oil, the Italian olive oil dipping spices, and the Tony Chachere’s spice n’ herbs  onto the potatoes and spread evenly onto the pan.

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By this time 30 minutes should have passed, chopping and prepping these ingredients can be time consuming especially if you get side tracked as much as I do. You’re going to spread and lay the bell peppers evenly onto the bottom of the pan and place your chicken on top. *I sprinkled a little bit more seasoning on top of the chicken after I placed them in the pan.

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The oven should also be done heating. Place the chicken and the sweet potatoes in the oven and set the timer to 45 minutes. *I set the microwave timer to 30 minutes for the sweet potatoes.  

Now you can sit and relax until the chicken and sweet potatoes are done cooking. When that’s done, it’s time to start making the sautéed kale, which takes less than 5 minutes to make, which is why I wait to make it until the very end.

The finished chicken *mouth watering* lol

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For the kale!

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Place the chopped garlic and diced red bell peppers in the skillet (over medium heat) with olive oil and sauté until the garlic starts to brown.

Place kale in the skillet and drizzle olive oil, pink Himalayan salt, ground black pepper, and crushed red pepper flakes on the kale and toss to coat. 

Cover and sauté for 5 minutes.

You’re done.

Like I mentioned earlier this makes 7 meals! You can separate them into the 7 individual meals so you can pack your lunches or dinner with ease, or you can place all the kale in one container, all the chicken in one container, and all the sweet potatoes in one container… it really doesn’t matter.  Also, when the chicken and bell peppers are cooked together it kind of makes its own gravy. So this definitely can be served over rice so feel free to make a side of brown rice! I recently cut rice out of my diet which is why it’s not included in this recipe.

My finished product!

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