Okay, so I probably shouldn’t say this, but (knock on wood) I think the sun might have finally decided to stick around for the rest of Spring and I’m so excited about it.
Not only that, but I’ve been trying to get over yet another cold the past few days and today I feel nearly a hundred percent so I’m feeling extra happy today. Health is not something to be taken for granted, my friends. Be thankful.
Is it just me or has 2018 been a killer year for the flu? I’ve been sick about 5 times already this year and I can’t stand being sick! I mean, I’m sure no one likes it, but I seriously don’t know what to do with myself when I’m sick because, unless it’s a really bad one, I loathe laying in bed all day and will avoid it at all costs.
As weird as it might sound, I almost despise mild colds more than really bad ones because when it’s just enough to make you feel like crap but not bad enough to make you want to do nothing all day, it just messes up your whole day. Let’s be honest, it just makes me kind of cranky all day.
So, meal prepping seems to be all the rage right now, do you do it? Guys, I would love to tell you I’m this organized and meal prepping is a semi-regular thing for me, but, well it’s not. While the thought of having a planned meals ready for the week is an idea I’m so down with, it’s just not really a realistic goal for a big family and a food blogger that likes to change her mind a lot. On the other hand, I have thought about taking on the challenge for just one week. Especially because so many of you have been asking about these type of recipes and I really just love the simplicity. For today I’m setting my goals at a low and realistic level though, and just sharing one.
So one of the coolest things about making these meal prep bowls is that it can all bake at the same temp in the oven and, depending on your pan size, you should be able to fit it all onto just two pans so that it can all bake simultaneously. Oh, and as for the containers I used, you can get them online here -> Pyrex 3-cup containers 
For the hummus crusted chicken I tried quite a few variations but I did find that every time I tried coating the entire chicken it would stick to the foil pretty badly so for convenience sake it’s much easier to just coat the tops of the chicken and avoid this. However, if you’re stubborn like me and really want to coat it all, just be sure to spray the foil lined pan with oil first. Also, you’ll need to allow the chicken to rest after baking and know it still might stick a little. This is where a thin spatula is helpful to scrape it off the pan without losing too much of the coating, but be careful not to scrape up foil with it. Not sure that would be the healthiest addition to your meal, lol.
These meal prep bowls make meal prepping quick and easy. Just a few simple steps and you’ll have meals all week long.
Ingredients
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- 3-4 large sweet potatoes, scrubbed
- 1 tablespoon olive oil
- sea salt and pepper to taste
- 1/4 teaspoon paprika
- 1/2 teaspoon cinnamon
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- 4 cups broccoli florets
- sea salt & pepper to taste
- 1 tablespoon olive oil
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- 1 pound boneless, skinless chicken tenders or breasts
- 1 egg
- 1 cup traditional hummus, store-bought or recipe follows
- chopped chives or green onions for serving (optional)
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 tablespoon tahini
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
Instructions
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- Preheat the oven to 400 degrees F (200 C) and line 2 baking trays with foil; set aside. Chop potatoes into matchsticks and toss with olive oil and seasoning in a large bowl and spread out in an even layer on tray and bake for 15 minutes. Then remove from oven and toss a little bit then return to oven and bake for 15 to 25 more minutes until crispy. I like to start checking them at about 10 minutes to make sure there are none getting burned. Remove from oven and season with more salt and pepper to taste.
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- While the potatoes are baking. Combine all ingredients for the hummus base in a food processor or blender and blend until smooth. (You’ll probably have more hummus than needed but it makes a great dip for the fries.)
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- For the chicken, mix the egg and hummus together in a pie dish or shallow bowl. Use a spoon or spatula to spread the hummus on the tops of each chicken breast and place on foil lined tray. (*see notes)
- For the broccoli, toss together with the olive oil, salt, and pepper and place on the opposite side of the chicken on tray. Place in the oven with the potatoes and bake the tray for 18-25 minutes, or until chicken reaches an internal temperature of 165 °F (73.9 °C). Remove from oven and allow the chicken to rest for at least 3 minutes before serving.
- Divide everything among 4 or 5 bowls or meal prep containers and if desired top the chicken with chives or green onions. Serve hot or store in the fridge for later.
Notes
*I’ve tried coating the chicken entirely with the hummus coating and it works pretty well, however it tends to stick to the tray so I find it simpler to just coat the top. Alternatively, if you’d like to coat it all you can spray the foil lined pan with oil first. Just be sure to allow the chicken to rest after baking and know it still might stick a little so a thin spatula is helpful to scrape it on the pan without losing too much of the coating. (hint: be careful not to scrape up foil with it though.) ! ! I used these Pyrex 3-cup containers
