Meal Prep Recipes
Roasted Chicken Legs with Mashed Sweet Potatoes
Prep Time: 10 Minutes Cook Time: 40 Minutes
Carbohydrates: 20g Fat: 23g Protein: 40g
Makes 4 Servings
- 8 Chicken Legs ($4.28)
- 2 Large Sweet Potatoes ($1.21)
- 1/4 cup Milk ($0.10)
- 1 cup Chopped Frozen Broccoli (optional) ($0.35)
- 1 lb Fresh or Frozen Green Beans ($1.99)
- 1 Tbsp Paprika ($0.10)
- 1 tsp salt ($0.01)
- 1 tsp pepper ($0.01)
- Juice of 1 lemon ($0.67)
- 1 Tbsp Garlic ($0.10)
- 1 avocado ($0.88)
- 2 Tbsp olive oil ($0.32)
- Preheat your oven to 400F. Pierce your sweet potatoes with a fork and bake for 30-40 minutes until soft.
- Place the chicken legs in a large ziplock bag with 1 Tbsp paprika, 1 tsp salt, 1 tsp pepper, the juice of 1 lemon, and 1 Tbsp minced garlic. Toss to coat the chicken.
- Roast at 400F for 40 minutes flipping half way through. Make sure the internal temperature is at least 165F.
- Cook the broccoli and green beans your preferred way. I used frozen vegetables so I just microwaved them. Season the green beans with salt and pepper.
- Once the potatoes have finished cooking, peel the skin and add them to a food processor or blender with the broccoli and milk. Blend until smooth. This is a great way to hide the broccoli.
- Divide your ingredients evenly between your 4 containers.
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