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Lemon Garlic Chicken Meal Prep Bowls

A bright and comforting lemon-garlic chicken bowl featuring roasted potatoes and tender zucchini, perfect for meal prep and busy weeknights.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Meal Prep
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil for marinade
  • 2 cloves minced garlic for marinade
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pieces boneless skinless chicken breasts (6-ounce each)
For the roasted potatoes
  • 1.5 pounds yellow potatoes (cut into 1-inch pieces) for roasting
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
For the zucchini
  • 4 small zucchinis (sliced in 1-inch pieces) for cooking

Method
 

Preparation
  1. Pat the chicken breasts dry and place them in a shallow dish or a zip-top bag.
  2. Combine lemon juice, olive oil, minced garlic, oregano, paprika, salt, and black pepper. Pour the marinade over the chicken and refrigerate for 15–30 minutes.
Cooking the potatoes
  1. Preheat the oven and spread the yellow potatoes on a sheet pan. Toss them with olive oil, garlic powder, salt, and black pepper.
  2. Roast the potatoes until tender and lightly golden.
Cooking the chicken
  1. When the potatoes are nearly done, heat a skillet for the chicken.
  2. Cook the marinated chicken until it reaches a safe internal temperature (165°F) and has a golden exterior.
Cooking the zucchini
  1. While the chicken rests, cook the sliced zucchinis in a hot skillet with a touch of oil or roast them alongside the potatoes.
  2. Aim for tender zucchini with some color but not mushy.
Assembly
  1. Slice the chicken and assemble bowls with a portion of roasted potatoes and zucchini.
  2. Drizzle any reserved pan juices or an extra squeeze of lemon if desired.

Notes

To store, refrigerate in airtight containers. Chicken and zucchini will stay good for 3–4 days; potatoes are best within 2–3 days.