Go Back
Lemon Garlic Chicken Meal Prep

Zesty Lemon Garlic Chicken Meal Prep for Easy Healthy Dinners

Lemon Garlic Chicken Meal Prep offers a delicious, healthy dinner solution with tender chicken marinated in lemon, garlic, and paprika.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 meal
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup fresh lemon juice Freshly squeezed yields the best flavor.
  • 2 tablespoons olive oil Can substitute with avocado oil for a unique twist.
  • 2 cloves garlic, minced Garlic powder can stand in if fresh isn’t available.
  • 2 teaspoons dried oregano Fresh oregano can work in a pinch but increase the quantity by three times.
  • 1/2 teaspoon paprika Consider using smoked paprika for a deeper taste.
  • 1/2 teaspoon salt Choosing kosher or sea salt can provide a different texture.
  • 1/2 teaspoon black pepper Swap for white pepper if you prefer a milder flavor.
For the Chicken
  • 4 (6-ounce) boneless, skinless chicken breasts Thighs are a juicier option if you adjust the cooking time.
For the Sides
  • 1 1/2 pounds yellow potatoes, cut into 1-inch pieces Swapping for sweet potatoes is a healthy alternative.
  • 1 tablespoon olive oil (for potatoes) Avocado oil is also a great choice.
  • 1 teaspoon garlic powder Using fresh garlic is a wonderful alternative.
  • 1 teaspoon salt (for potatoes) Adjust as needed based on dietary restrictions.
  • 1 teaspoon black pepper (for potatoes) Optional based on your spice preference.
  • 4 small zucchinis, sliced into 1-inch pieces Feel free to include other veggies like bell peppers or asparagus for variety.

Equipment

  • Mixing bowl
  • Baking sheet
  • Skillet
  • measuring cups
  • measuring spoons
  • Resealable Bag

Method
 

Preparation
  1. In a mixing bowl, whisk together the fresh lemon juice, olive oil, minced garlic, oregano, paprika, salt, and black pepper until well combined.
  2. Place the chicken breasts in a resealable bag or a bowl, then pour the marinade over them. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes to overnight for maximum flavor absorption.
  3. Preheat your oven to 400°F (200°C). In a large bowl, toss the yellow potato pieces with the olive oil, garlic powder, salt, and black pepper until they’re evenly coated.
  4. Spread the seasoned potato pieces on a baking sheet in a single layer. Roast them for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
  5. While the potatoes are roasting, heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  6. In the last few minutes of cooking the chicken, add the sliced zucchini to a pan and sauté them until they are just tender, about 3-4 minutes.
  7. Divide the roasted potatoes, sautéed zucchini, and cooked chicken into meal prep containers. Allow everything to cool before sealing the containers.

Notes

Optional: Drizzle some extra lemon juice over the cooked chicken and veggies for an added bright flavor.