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Lemon Garlic Chicken with Roasted Potatoes and Sautéed Zucchini

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A simple and vibrant meal prep dish featuring marinated lemon garlic chicken, crispy roasted potatoes, and tender sautéed zucchini.

Ingredients

Scale
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 1/2 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

  1. Whisk together lemon juice, olive oil, minced garlic, dried oregano, paprika, salt, and pepper in a large bowl. Add chicken breasts and toss to coat. Marinate for at least 20 minutes.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the potato pieces in a single layer. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss to coat and roast for about 30 minutes, stirring once halfway through.
  3. Heat a large skillet over medium-high heat. Remove chicken from marinade and shake off excess. Cook chicken in the hot pan for 7 to 8 minutes per side, until the thickest part reads 165°F. Rest for 5 minutes before slicing.
  4. Toss zucchini in remaining marinade. Sauté zucchini in the same skillet over high heat for 5 to 7 minutes until slightly browned and tender, seasoning with salt and pepper to taste.
  5. Divide chicken, potatoes, and zucchini among four containers, cool before sealing, and refrigerate.

Notes

Use chicken thighs for a richer taste. Substitute russet or red potatoes as needed. Fresh oregano can be used in place of dried.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-garlic-chicken-meal-prep/