Lemon Garlic Chicken Meal Prep
A comforting and easy-to-make Lemon Garlic Chicken Meal Prep featuring marinated chicken, roasted potatoes, and fresh zucchini, perfect for busy weeknights.
Ingredients
Marinade for Chicken
- ¼ cup fresh lemon juice adds brightness and acidity
- 2 tablespoons olive oil provides moisture and richness
- 2 cloves garlic, minced enhances flavor with a sharp, aromatic quality
- 2 teaspoons dried oregano adds an earthy, herbal note
- ½ teaspoon paprika provides mild warmth and color
- ½ teaspoon salt enhances overall flavor
- ½ teaspoon black pepper adds a touch of spiciness
Main Ingredients
- 4 pieces 6-ounce boneless, skinless chicken breasts the main protein source, tender texture
- 1 ½ pounds yellow potatoes, cut into 1-inch pieces adds heartiness with a creamy texture
- 1 tablespoon olive oil to ensure even roasting
- 1 teaspoon garlic powder brings depth of flavor
- 1 teaspoon salt plus more to taste, enhances flavors
- 1 teaspoon black pepper plus more to taste, adds flavor
- 4 pieces small zucchinis, sliced into 1-inch pieces adds freshness and color
Instructions
Preparation
- Start by preparing the marinade for the chicken. In a mixing bowl, combine the fresh lemon juice, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Whisk these ingredients together until they form a cohesive mixture.
- Place the chicken breasts in a baking dish and pour the marinade over them. Ensure that each piece is well-coated with the mixture. Cover the dish with plastic wrap or a lid, and let it marinate in the refrigerator for at least 30 minutes.
- While the chicken marinates, prepare the potatoes. Cut the yellow potatoes into 1-inch pieces for even cooking. In a separate bowl, combine these potato pieces with olive oil, garlic powder, salt, and pepper. Toss until the potatoes are evenly coated.
Cooking
- Preheat your oven to 400°F.
- Once marinated, remove the chicken from the refrigerator and place it alongside the seasoned potatoes in the baking dish. Spread the potatoes out in a single layer around the chicken.
- Bake in the preheated oven for about 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- While the chicken and potatoes are in the oven, prepare the zucchinis. Slice them into 1-inch pieces and set them aside.
- After 20 minutes of roasting, take the baking dish out of the oven and add the zucchini pieces. Stir the zucchini among the potatoes for even cooking.
- Return the dish to the oven and roast for an additional 10 to 15 minutes until the zucchini is tender and bright green.
- Once everything is cooked, take the dish out of the oven and let it rest for a few minutes.
- Serve the chicken alongside the roasted potatoes and zucchini.
Notes
Allow the chicken to marinate for longer if possible for better flavor. Cut the potatoes uniformly for even cooking. Check the chicken with a meat thermometer to avoid overcooking. Toss the vegetables halfway through cooking for even roasting.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 3g
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