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 lemon juice, olive oil, garlic, oregano, paprika, salt, and black pepper. Add chicken and coat thoroughly. Marinate 20 minutes up to 24 hours.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread potato pieces, drizzle with olive oil, season with garlic powder, salt, and pepper. Bake 30 minutes, stirring halfway.
- Heat a large skillet over medium-high heat. Remove chicken from marinade and shake off excess. Cook 7–8 minutes per side until golden and internal temp reaches 165°F. Rest 5 minutes, then slice.
- Add zucchini to remaining marinade and cook in the same skillet over high heat 5–7 minutes until softened and lightly browned. Season with salt and pepper.
- Divide sliced chicken, roasted potatoes, and zucchini into four meal prep containers. Cool before sealing for storage.
Notes
- Chicken can marinate up to 24 hours for extra flavor.
- Meal prep containers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 container
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg