Ingredients
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 24 ounces boneless, skinless chicken breasts (4 (6-ounce) pieces)
- 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
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Instructions
- Prepare the Marinade: In a bowl, whisk together the fresh lemon juice, 2 tablespoons olive oil, minced garlic, dried oregano, paprika, salt, and black pepper.
- Marinate the Chicken: Put the chicken breasts in a shallow dish or a resealable bag. Pour half the marinade over the chicken and reserve the rest. Toss to coat and refrigerate for at least 20 minutes.
- Prepare the Potatoes: Preheat your oven to 425°F. Toss the potato pieces with 1 tablespoon olive oil, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.
- Roast the Potatoes: Roast the potatoes for about 25 to 30 minutes, flipping once halfway through.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add a little olive oil and sear the chicken breasts for 4 to 5 minutes per side. Pour the reserved marinade into the pan and cover.
- Cook the Zucchini: In the same skillet, add a splash of oil and sauté the zucchini slices for 4 to 6 minutes until tender.
- Assemble Meal Prep Containers: Divide the roasted potatoes, sliced chicken, and sautéed zucchini between four containers.
Notes
- For a twist, pair with pasta or substitute chicken with tofu for a vegetarian option.