Go Back

Lemon Garlic Chicken Meal Prep

A vibrant and nourishing one-pan meal prep featuring marinated chicken, roasted potatoes, and zucchini, all bursting with citrus flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Meal Prep
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil (for marinade)
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For the Chicken and Vegetables
  • 24 ounces boneless, skinless chicken breasts (4 (6-ounce) pieces)
  • 1.5 pounds yellow potatoes, cut into 1-inch pieces
  • 1 tablespoon olive oil (for potatoes)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon black pepper (plus more to taste)
  • 4 small zucchinis, sliced into 1-inch pieces

Method
 

Preparation
  1. In a bowl, combine lemon juice, 2 tablespoons olive oil, minced garlic, oregano, paprika, salt, and black pepper. Whisk it up.
  2. Place chicken breasts in a resealable bag, pour the marinade over, seal it, and give it a massage. Let it chill in the fridge for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C). On a baking sheet, toss yellow potatoes with 1 tablespoon olive oil, garlic powder, salt, and black pepper.
Cooking
  1. Place marinated chicken on another baking sheet and bake alongside potatoes for about 25-30 minutes, until cooked through.
  2. In the last 10 minutes of baking, sprinkle zucchini over potatoes and roast until tender.
Assembly
  1. Divide chicken, potatoes, and zucchini into containers for easy grab-and-go meals.

Notes

For leftovers, refrigerate for 3-4 days or freeze for up to 3 months. Reheat in the microwave or oven until warmed through.