# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce (gluten-free if desired)
03 - 1 tbsp olive oil
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sweet Potato
08 - 2 large sweet potatoes, peeled and cubed
09 - 1 tbsp olive oil
10 - 1/2 tsp paprika
11 - Salt and pepper, to taste
→ Bowls & Toppings
12 - 1 can (15 oz) black beans, drained and rinsed
13 - 1 cup cherry tomatoes, halved
14 - 1 cup corn kernels (fresh, frozen, or canned and drained)
15 - 1/4 cup red onion, diced
16 - 1 small avocado, sliced
17 - Fresh cilantro, chopped (optional)
18 - Lime wedges, for serving
# How-To Steps:
01 - In a bowl, combine BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and black pepper. Add chicken breasts, coating well. Cover and marinate in the refrigerator for at least 15 minutes.
02 - Preheat oven to 425°F. Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and browned at the edges.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, or until cooked through. Let rest for 5 minutes, then slice.
04 - Divide roasted sweet potatoes, black beans, cherry tomatoes, corn, and red onion among 4 meal prep containers. Top with sliced BBQ chicken and avocado. Garnish with cilantro and add lime wedges on the side.
05 - Let cool before sealing. Refrigerate up to 4 days. Add avocado and lime just before eating for best freshness.
