Instructions

1. 1

   Preheat the oven to 425°F and line two sheet pans with parchment paper. Toss the diced sweet potatoes and broccoli with olive oil, salt, and pepper until everything is lightly coated.

2. 2

   In a large bowl, mix the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. The chicken should look evenly coated with seasoning and slightly glossy.

3. 3

   Spread the vegetables onto one sheet pan in a single layer. Place the chicken on the second sheet pan so the pieces are not crowded together. Roast both pans for 25 to 30 minutes.

4. 4

   Halfway through cooking, stir the vegetables so the edges caramelize evenly. The sweet potatoes should turn golden with browned corners, and the broccoli should have crisp dark spots.

5. 5

   Check the chicken for doneness. It should be deeply browned on the outside and juicy inside. Let it rest for 5 minutes before slicing into bite-sized pieces.

6. 6

   Stir together the Greek yogurt, garlic, lemon juice, parsley, and salt until smooth and creamy. If the sauce feels too thick, add a small splash of water.

7. 7

   Divide the rice or quinoa into meal prep containers. Add the roasted vegetables and sliced chicken, then spoon the yogurt sauce into small containers or onto one side of each bowl.