I like to prep healthy lunches for the week on Saturday, so that I can simply toss lunch in the microwave during the week.

This week, I am having sweet potatoes, chicken, and green peas.

I love sweet potatoes! They are incredibly dense in nutrients and have the potential to regulate blood sugar. Not to mention how unbelievably delicious they are.

Simply roast sweet potatoes and chicken. Cook a package of frozen peas according to the package directions. Then layer one cup sweet potatoes, one cup peas, and one cup chicken in a storage container. This dish pairs well with broccoli as well.

Typically, one container makes two adult size portions or a portion for one adult and two toddlers.

I freeze the containers I will be eating towards the end of the week and pull them out 48 hours before I plan to eat them.

Roasted Sweet Potatoes

• 4 cups sweet potatoes
• 2 tablespoons olive oil
• 1 tablespoon cinnamon
• 2 tablespoons honey or brown sugar (optional)

Preheat oven to 350 degrees. Peel and cube four cups of sweet potatoes. Drizzle with olive oil, honey, and cinnamon. Stir until potatoes are coated evenly. Roast for 30-45 minutes.

Paprika Chicken

• 2 pounds boneless, skinless chicken breasts
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Preheat oven to 350 degrees. Cut chicken breasts into 1” cubes and place in a single layer in a greased baking dish. Sprinkle seasonings over the chicken and bake for 30 minutes.