Ingredients

Chicken

• 5 lb chicken tenderloins
• 1 cup sugar-free BBQ sauce
• 3 tbsp honey
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

Sweet Potatoes

• 3.3 lb (~1.5kg) sweet potatoes, cubed
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp smoked paprika

Instructions

1. Preheat oven to 425°F. Line two sheet pans with parchment or foil.
2. Toss sweet potatoes with olive oil, salt, and paprika on one sheet pan. Spread in a single layer. Roast for 15 minutes.
3. While potatoes roast, whisk together BBQ sauce, honey, paprika, garlic powder, onion powder, salt, pepper, and olive oil. Reserve about 1/3 of the sauce in a separate bowl for glazing later. Toss chicken in the remaining sauce.
4. Pull the sweet potatoes out, flip/toss them, and push to one side. Lay the chicken on the second sheet pan in a single layer. Put both pans back in the oven and roast for 15 minutes.
5. Brush or spoon the reserved sauce over the chicken. Switch oven to broil (high) and broil 3-5 minutes until the sauce is caramelized and sticky. Watch closely — sugar-free sauces can still burn.
6. Let chicken rest 5 minutes. Divide chicken and sweet potatoes into 8 containers. Cool uncovered 10-15 min before sealing. Keeps 4-5 days.

Macros

Whole Dish

Per Serving

523 calories, 68g protein, 12g fat, 40g carbs, 5g fiber, 12g sugar