Honey Lime Chicken With Asparagus And Sweet Potatoes
Servings Prep Time
3meals 5minutes
Cook Time
20minutes
Servings Prep Time
3meals 5minutes
Cook Time
20minutes
Ingredients
  • 2cloves garlicminced, divided
  • 1/2cup agave, maple syrup or honey
  • 1 limecut into wedges
  • 16oz chicken breast
  • olive oil
  • 1large sweet potatopeeled and cubed
  • 1tsp cinnamon
  • 1bunch asparagusends trimmed
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 F
  2. Make the marinade: Add half of the minced garlic and the honey to a small bowl. Squeeze the lime wedges over the bowl to collect the juice. Stir well.
  3. Add the chopped chicken and marinade to a zip top bag. Shake the bag a little so the chicken is coated in the honey mixture, then place it in the fridge for 15 mins to an hour.
  4. Place peeled and chopped sweet potatoes on a baking sheet. Add 1 TBSP olive oil, salt and pepper to taste and cinnamon. Bake for 20 minutes, flipping halfway is optional
  5. Heat another TBSP of olive oil in a medium-sized pan on the stove on medium heat. Add the remaining garlic to the pan and let cook until fragrant. Add the asparagus and toss. Add salt and pepper to taste. Cover the pan and let cook for 5 minutes. Toss and cook for another few minutes until the asparagus is bright green and fork-tender. When fully cooked to your liking, transfer the asparagus to three meal prep containers.
  6. Wipe the pan out to remove any remaining oil or garlic (doesn’t need to be totally clean). Heat another TBSP of olive oil on medium heat. After about a minute, add the marinated chicken to the pan. Let cook for 4-6 minutes on each side until cooked through. Transfer the chicken to the meal prep containers.
  7. Transfer the cooked sweet potatoes to the meal prep containers. Let the meals cool until they reach room temperature (20-30 mins should do it), then cover them and store in the fridge.