Step by step

Method

5 steps

1. 1

   Heat the oven to 400°F and line a large sheet pan. Halve the Brussels sprouts and cut the sweet potato into 1-inch cubes so they finish together. Toss them with 2 tablespoons oil, salt, and pepper, then roast for 20 minutes.

2. 2

   While the vegetables start roasting, mix the steak seasoning with both paprikas. Pat the chicken dry and coat it all over. Heat the remaining oil in a wide skillet over medium heat.

3. 3

   Cook the chicken without moving it for 6–8 minutes, until the underside is browned. Turn it and cook 6–8 minutes more, until the thickest part reaches 165°F. If the breasts are thick, cover the skillet for the last few minutes.

4. 4

   Stir the sprouts and sweet potato and roast another 10–15 minutes. The sprouts should have browned edges and the potato should slide easily when pierced. Rest the chicken 5 minutes, then slice it.

5. 5

   Divide the vegetables and chicken among four containers. Add a small pat of butter to each sweet potato portion if using, cool uncovered briefly, then refrigerate for up to 4 days.