Description
A flavorful Lemon Garlic Chicken Meal Prep that’s perfect for busy weeks, combining marinated chicken with roasted potatoes and sautéed zucchini for a healthy and satisfying meal.
Ingredients
- 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 the lemon juice, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper.
- Add the chicken breasts to the marinade, tossing to coat thoroughly. Allow to marinate for a minimum of 20 minutes or up to 24 hours for deeper flavor.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the potato pieces evenly on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss to combine. Bake for 30 minutes or until golden brown, stirring halfway through.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off the excess liquid. Cook the chicken in the hot skillet for 7-8 minutes on each side until golden brown and cooked through.
- After the chicken is cooked, remove it from the pan and let it rest for 5 minutes before slicing.
- In the same skillet used for the chicken, add the zucchini slices along with the remaining marinade. Cook over high heat for 5-7 minutes, tossing occasionally, until softened and lightly browned. Season with additional salt and pepper to taste.
Notes
Marinating the chicken overnight enhances the flavor. Ensure even cooking and avoid overcooking the zucchini for the best texture.
