Ingredients

Chicken

• 2 kg (4.4 lb) boneless skinless chicken breasts
• 300 g (1¼ cups) BBQ sauce, divided
• 1 tsp (4 g) smoked paprika
• 1 tsp (4 g) garlic powder
• Salt and pepper, to taste

Sweet Potatoes

• 2 kg (4.4 lb) sweet potatoes, peeled and cut into wedges
• 2 Tbsp (30 ml) olive oil
• 1 tsp (4 g) smoked paprika
• 1 tsp (6 g) salt
• ½ tsp (1 g) black pepper

Corn

• 800 g (about 5 cups) frozen corn
• 1 Tbsp (15 ml) olive oil
• ½ tsp (2 g) salt

Instructions

1. Preheat oven to 200 °C / 400 °F. Line two large baking sheets with parchment paper.
2. Season chicken with smoked paprika, garlic powder, salt, and pepper. Brush generously with 200 g of the BBQ sauce. Place on the first baking sheet.
3. Toss sweet potato wedges with olive oil, paprika, salt, and pepper. Spread on the second baking sheet in a single layer.
4. Place both trays in the oven. Roast 20 min, then add corn to any empty space on the sweet potato tray, drizzle with olive oil and salt. Brush chicken with remaining 100 g BBQ sauce. Roast a further 8–10 min until chicken reaches 74 °C / 165 °F internally and sweet potatoes are tender and caramelized at the edges.
5. Rest chicken 5 min then slice. Portion into 10 containers: chicken (~200 g), sweet potato wedges (~200 g), and corn (~80 g). Refrigerate up to 5 days.

Macros

Whole Dish

Per Serving

625 kcal, 60 g protein, 12 g fat, 68 g carbs, 420 g volume