Preheat your oven to 425°F (220°C). If desired, line a baking sheet with parchment paper for easier cleanup and to help prevent sticking. Allow the oven to fully preheat while you prepare the ingredients so the sweet potatoes begin roasting immediately when placed inside.

Wash the sweet potato thoroughly under running water and pat it dry. Cut it into evenly sized cubes, about ¾-inch thick, to ensure they cook at the same rate. Spread the cubes in a single layer on the prepared baking sheet. Lightly season with salt and pepper, then roast for 20–25 minutes, flipping halfway through cooking. The sweet potatoes are ready when they are fork-tender with lightly caramelized edges.

While the sweet potatoes are roasting, pat the chicken breast dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika. This simple seasoning blend adds flavor while allowing the BBQ sauce to remain the star of the dish.

Heat a grill pan, outdoor grill, or grill skillet over medium-high heat. Once hot, place the seasoned chicken on the cooking surface and cook for approximately 5–7 minutes on the first side. Flip and cook for another 5–7 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Avoid pressing down on the chicken while it cooks, as this can force out valuable juices.

Transfer the cooked chicken to a clean plate or cutting board and allow it to rest for at least 5 minutes. Resting helps the juices redistribute throughout the meat, resulting in tender, juicy chicken rather than dry chicken.

While the chicken rests, prepare the broccoli. Fill a pot with a small amount of water and bring it to a gentle boil. Place the broccoli in a steamer basket over the water and steam for 4–6 minutes, or until the florets are bright green and tender-crisp. Avoid overcooking to maintain the best texture and color.

Once the chicken has rested, use a sharp knife to slice it into strips or bite-sized pieces. Cutting against the grain helps create more tender pieces that are easier to eat.

Place the sliced chicken into a medium mixing bowl. Add the sugar-free BBQ sauce and gently toss until every piece is evenly coated with the smoky, flavorful sauce. Make sure the chicken is fully covered for the best flavor in every bite.

Take a meal prep container and add the steamed broccoli to one section. Arrange it neatly so it stays separate from the other ingredients and maintains its texture.

Add the roasted sweet potato cubes beside the broccoli. The sweet potatoes provide a delicious contrast to the savory BBQ chicken while adding satisfying complex carbohydrates.

Place the BBQ-coated chicken into the remaining section of the meal prep container. Arrange it neatly for an appealing presentation and even distribution throughout the meal.

Allow the entire meal to cool for several minutes before sealing the container. Cooling slightly helps prevent condensation from building up inside, which can affect the texture of the ingredients.

Secure the lid tightly and place the container in the refrigerator. The meal can be stored for up to 4 days, making it an excellent option for weekly meal prep.

When ready to enjoy, remove the container from the refrigerator and reheat gently in the microwave for 1–2 minutes, or until warmed through. Avoid overheating, as this can dry out the chicken.

Serve and enjoy a balanced, high-protein meal featuring smoky BBQ chicken, tender roasted sweet potatoes, and vibrant broccoli. This satisfying combination delivers excellent nutrition, supports muscle recovery, and helps keep you energized and full throughout the day.