Do you ever get to Sunday and wish you didn't have to spend hours in the kitchen making your meals for the week? Sick of the same old meals, day in and day out? 

Meal prepping can feel like a chore sometimes, especially on the weekend when you've always get better things to do. So this recipe has your time in mind, and will make your Sunday afternoon a whole lot smoother!

This episode we will show you the super simple and time effective Moroccan Oven Roasted Chicken and Vegetables!

Ingredients:

This recipe features three main ingredients. The amounts below will make enough for 3 meals, so just multiply it out if you've got extra mouths to feed or extra days to prep for. 

Main Ingredients:

• 390g Boneless, Skinless Chicken Breast
• 600g Peeled Sweet Potatoes
• 300g Broccoli florets

Added for Flavour:

• 5g Coconut Oil Spray
• Ground Black Pepper
• Salt to Taste
• Lemon Juice
• Moroccan Seasoning Mix*

*Any spice or herb seasoning mix can work with this recipe. To keep things tasty and spicy, we have used a Moroccan style mix including garlic, salt, onion, paprika, oregano, capsicum and pepper.

Instructions:

Step 1 - Preheat the oven to 220 degrees Celsius. 

Step 2 - Arrange an oven tray and baking dish, for the vegetables and chicken respectively. Spread aluminium foil over the oven tray and spray with coconut oil evenly. 

Step 3 - Peel the sweet potato and slice into medium sizes chunks. Distribute the sweet potato and broccoli florets over the oven tray. Coat the sweet potato with garlic powder and the Moroccan seasoning on all sides. 

Step 4 - Cut the chicken breast into small, even pieces and place on to the baking dish. Coat the chicken with salt, pepper, garlic powder and Moroccan seasoning mix, turning the chicken to coat all sides.

Step 5 - Place both trays in the oven and bake for 20 minutes. 

Step 6 - Remove both trays from the oven. Take the chicken and broccoli from the trays and set aside. Place the sweet potato back into the oven and bake for an additional 15-20 minutes. 

Step 7 - Remove the sweet potato from the oven. Weigh and divide the chicken and vegetables evenly between 3 meal containers.

Step 8 - Serve with lemon, salt and pepper when it's time to eat!

Macros:

Check out the calories below. Don't forget to adjust to fit your macros!

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The Undeniable Team