Description
A delightful dish combining zesty flavors with ease of preparation, perfect for busy individuals and families.
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 together lemon juice, olive oil, minced garlic, oregano, paprika, salt, and black pepper. Add the chicken breasts and marinate for 20 minutes or up to 24 hours in the refrigerator.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Spread the potato pieces on the sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss and bake for 30 minutes, flipping halfway.
- While the potatoes roast, heat a skillet over medium-high. Remove chicken from the marinade and cook for 7-8 minutes on each side until cooked through. Let the chicken rest for 5 minutes before slicing.
- Using the leftover marinade, sauté zucchini slices in the same skillet for 5-7 minutes until tender.
- Divide the sliced chicken, roasted potatoes, and sautéed zucchini into meal prep containers.
Notes
For a spicy kick, incorporate crushed red pepper flakes into the marinade. Smoked paprika can add a hint of smokiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken meal prep, lemon chicken, quick dinner, healthy meal prep, weeknight dinner