Ingredients
Scale
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 ½ pounds yellow potatoes, cut into 1-inch pieces
- 1 tablespoon olive oil
- 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
Instructions
- In a large bowl, whisk together lemon juice, olive oil, minced garlic, oregano, paprika, salt, and black pepper. Add chicken and toss to coat. Let marinate for 20 minutes or up to 24 hours.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread potatoes on the baking sheet, drizzle with olive oil, season with garlic powder, salt, and pepper. Toss to combine and bake for 30 minutes, stirring halfway through.
- Heat a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook in the pan for 7-8 minutes on each side until golden brown and cooked through. Let rest for 5 minutes before slicing.
- Add zucchini to remaining marinade and toss. Cook in the same skillet over high heat for 5-7 minutes until softened and lightly browned. Season with salt and pepper.
- Divide chicken, roasted potatoes, and zucchini into four meal prep containers. Allow to cool before sealing.
Notes
Marinate chicken longer for enhanced flavor. You can customize spices and add more vegetables if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Meal Prep
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: meal prep, chicken, healthy, lemon garlic, quick dinner