Step 1

Preheat the oven to 400F.

Step 2

Make dry rub for one chicken breast by mixing: 2 tsp coconut sugar, 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp coriander, and sea salt and pepper to taste.

Step 3

Pat chicken breasts dry with a kitchen towel then add to a large baking sheet. Sprinkle one breast with dry rub, and the other with poultry seasoning.

Step 4

Cut sweet potatoes and potatoes into wedges and add to the same baking sheet. Drizzle the wedges with avocado oil and season with sea salt and pepper.

Step 5

Place baking sheet in the oven for 15 minutes.

Step 6

In the meantime, wash and towel dry asparagus, cut off the dry ends and add to a separate baking sheet. Drizzle with avocado oil and season with sea salt, pepper, and chopped fresh garlic. Place in the oven with the chicken for 12 minutes, then remove and let rest.

Step 7

In the meantime, deseed and slice bell pepper and add to a separate baking sheet with the green beans. Drizzle with avocado oil and season with sea salt, pepper, and chopped fresh garlic. Place in the oven with the chicken for 15 minutes.

Step 8

By now the chicken alarm should have gone off. Take out the chicken and potato wedges and give the wedges a turn so they brown evenly. Then return the baking sheet into the oven for a further 10 minutes.

Step 9

Remove everything from the oven and let the chicken breasts rest for at least 5 minutes before cutting into them. In the meantime divide potatoes, and vegetables amongst 4 meal prep containers.

Step 10

Cut the chicken into cubes and add to the meal prep containers. Store in the refrigerator for up to 4 days.