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Meal Prep Chicken and Vegetables (Paleo, Whole30)

A simple paleo and Whole30-friendly meal-prep of sautéed chicken with mixed vegetables and warming spices.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 5 servings

Ingredients

  • 3 Tbsp avocado oil divided
  • 1 medium yellow onion finely chopped
  • 5 cloves garlic minced
  • 3 large sweet potatoes chopped (about 800 g total)
  • 3 large carrots chopped
  • 3 bunches broccolini or broccoli or 2 crowns broccoli, chopped
  • 4 medium zucchini chopped
  • 4 Tbsp spices and herbs of choice; used ground cumin, dried basil, and parsley; divided
  • 1 tsp sea salt to taste; divided
  • 1/4 tsp black pepper to taste
  • 4 to 5 lbs boneless skinless chicken breasts chopped

Instructions

  • Prepare the vegetables: finely chop the onion and mince the garlic; chop the sweet potatoes, carrots, broccolini/broccoli, and zucchini into bite-sized pieces.
  • Heat 2 tablespoons of avocado oil in a very large skillet over medium-high heat.
  • Add the chopped onion, minced garlic, sweet potatoes, and carrots to the skillet and stir to combine.
  • Add the chopped broccolini or broccoli and stir well, then add half of the spices and half of the sea salt and mix to coat the vegetables.
  • Add the chopped zucchini and stir to combine.
  • Cover the skillet and cook the vegetables for 5 minutes, then remove the cover, stir, and cook an additional 3 minutes; test a sweet potato piece for doneness and cook longer if needed.
  • Meanwhile, heat 1 tablespoon of avocado oil in a separate large pot or Dutch oven over medium-high heat.
  • Add the chopped raw chicken to the hot pot, sprinkle with the remaining spices, sea salt, and black pepper, and let the chicken sit undisturbed for 3 minutes to brown.
  • Stir the chicken, cover, and cook until cooked through, about 8 minutes; remove the cover and drain any excess liquid.
  • Portion the cooked chicken and vegetables into meal-prep containers using your preferred portions.

Equipment

  • Large Skillet
  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Mixing Spoon

Notes

  • Use spices you enjoy; cumin, basil, and parsley work well.
  • Adjust salt and pepper to taste.
  • Cook vegetables until sweet potatoes are tender.
  • Brown the chicken before covering for better texture.