Lemon Garlic Chicken Meal Prep
A flavorful and nutritious meal prep option featuring lemon marinated chicken, roasted potatoes, and sautéed zucchini, perfect for busy lifestyles.
Ingredients
For the marinade
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil for marinating chicken
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 ounces boneless, skinless chicken breasts (4 (6-ounce) pieces)
For the potatoes
- 1.5 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
For the zucchini
- 4 small zucchinis, sliced into 1-inch pieces
Instructions
Prepare the Marinade
- In a bowl, combine lemon juice, olive oil, minced garlic, oregano, paprika, salt, and pepper. Add chicken breasts, ensuring they are well-coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Prepare the Potatoes
- Preheat the oven to 425°F (220°C). In a separate bowl, toss the cut potatoes with 1 tablespoon of olive oil, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper until evenly coated.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and crispy.
Cook the Chicken
- While the potatoes are roasting, heat a grill pan over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing.
Cook the Zucchini
- In the same pan used for the chicken, add the sliced zucchini and cook for about 3-4 minutes, stirring occasionally until tender and slightly browned. Season with additional salt and pepper to taste.
Assemble Meal Prep Containers
- In meal prep containers, layer the roasted potatoes, sliced chicken, and sautéed zucchini. Seal and store in the refrigerator until ready to eat.
Notes
Store your meals in airtight containers in the refrigerator for up to four days. You can freeze them for up to three months.