These freezer chicken sweet potato bowls are the kind of make-ahead meal that saves you on the busiest weeknights. Roasted sweet potatoes and peppers, seared cumin chicken, black beans, and a bright hit of lime and feta come together in one container, ready to reheat straight from the freezer. Big batch once, eat well four times.
About 40 minutes start to finish, with most of that hands-off while the sweet potatoes roast.
Per serving (makes 4): 419 cal · 40.9g protein · 33.2g carbs · 13.6g fat
Ingredients
- 20 oz chicken breast
- 3 cup sweet potato
- 1.5 cup black beans
- 2 cup bell pepper
- 1/2 cup feta cheese
- 2 tbsp olive oil
- 1 tbsp cumin
- 2 tbsp lime juice
Instructions
- Cube sweet potato and bell pepper, toss with olive oil and cumin, roast at 425F for 25 minutes.
- Season diced chicken breast and pan-sear until cooked through, about 8 minutes.
- Divide chicken, roasted veggies, and black beans into 4 freezer-safe containers.
- Top with crumbled feta and lime juice, cool fully, then freeze up to 2 months.
- Reheat from frozen in microwave 4-5 minutes, stirring halfway.
Meal prep & storage
Portion the cooled bowls into four freezer-safe containers and store up to 2 months in the freezer, or 4 days in the fridge if you plan to eat them sooner. Reheat frozen bowls in the microwave for 4-5 minutes, stirring halfway so the chicken and sweet potato warm evenly. If reheating from the fridge, 2 minutes is usually enough.
Swaps
Swap the chicken breast for chicken thighs or ground turkey if that's what you have on hand, and pinto beans work just as well as black beans. For a dairy-free version, skip the feta and finish with sliced avocado or a spoonful of salsa instead. Butternut squash can stand in for the sweet potato with the same roasting time.
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