Delicious Lemon Chicken with Veggies Meal Prep: Your Healthy Weekday Solution

Looking for a bright, healthy dish that actually fits a busy week? This Lemon Chicken with Veggies Meal Prep delivers a satisfying, flavorful meal that stores well. Research shows that individuals who plan their meals are more likely to follow nutritional guidelines and eat a better variety of foods, promoting overall health and wellness. Everyday Health provides scientific benefits of meal prepping. Imagine juicy chicken, zesty lemon, roasted sweet potatoes, and broccoli shining with color. The combination feels fresh, yet cozy enough for weeknights. Best of all, it comes together with minimal fuss, so you can serve a wholesome dinner without stress. It’s meal-prep friendly and perfect for quick reheats.

Why You’ll Love This Lemon Chicken with Veggies Meal Prep

• Healthy, convenient core: protein, fiber, and veggies in one bowl.
• Quick to assemble and easy to customize with your favorite greens.
• Ideal for busy schedules and stress-free eating.
• Vibrant flavors and textures from lemon, garlic, and roasted vegetables.
• Nutrient-dense, satisfying meals that keep you going through the afternoon.

Ingredients

Lemon chicken

• 1 lb chicken breast, cut into 1-inch chunks
• ¼ cup chicken stock
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil, divided
• 1 white onion, roughly chopped
• 3 cloves garlic, peeled
• ½ teaspoon salt
• ½ teaspoon black pepper

Baked veggies

• 2 sweet potatoes, peeled and diced into ½ inch cubes
• 2 cups broccoli florets
• 2 tablespoons extra virgin olive oil, divided
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper, divided
• ¼ teaspoon garlic powder
• Pinch of black pepper

Fresh veggies

• 3 cups cherry tomatoes, halved
• Chopped fresh dill, to taste

Notes & Substitutions

• Chicken breast: lean protein, marinades soak in best here.
• Fresh lemon juice: brightness, tenderizer for light meat.
• Sweet potatoes: natural sweetness, comforting texture.
• Broccoli: crisp-tresh color and balance to the plate.
• Garlic and onions: savory base and flavor depth.
• Olive oil: roasting helps the vegetables caramelize and finish silky.
• Substitutions: you can swap in chicken thighs for richer flavor; green beans or asparagus make good greens.
• Add lemon zest for extra zing.

Instructions

1. Prepare Marinade. Blend onion, garlic, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and black pepper until smooth. This Lemon Chicken with Veggies Meal Prep marinade coats the meat for bright, even flavor.
2. Marinate Chicken. Place chicken chunks in a bowl or zip bag and pour the marinade over. Toss to coat and refrigerate at least 2 hours.
3. Preheat Oven. Set oven to 425°F (220°C).
4. Prepare Sweet Potatoes. In a bowl, mix 1 tablespoon olive oil with paprika, salt, ¼ teaspoon black pepper, and garlic powder. Toss sweet potatoes in the mixture until evenly coated.
5. Roast Sweet Potatoes. Spread on a baking sheet and bake for 25 minutes.
6. Add Broccoli. After 10 minutes, add broccoli to the sheet. Drizzle with 1 tablespoon olive oil and a pinch of black pepper. Roast 25 more minutes.
7. Cook Chicken. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the marinated chicken with any remaining marinade and cook 13–15 minutes, stirring frequently, until golden and cooked through.
8. Prepare Fresh Veggies. Halve cherry tomatoes and finely chop dill; toss together for a fresh side.
9. Assemble Bowls. Divide the cooked lemon chicken, roasted vegetables, and fresh tomato-dill mix into 3 meal prep containers. Cool, then refrigerate.

Pro Tips & Troubleshooting

• Marinating longer deepens flavor; aim for 2–4 hours if possible.
• Do not overcrowd the baking sheet; crisp vegetables roast better with space.
• Even veggie chopping ensures uniform roasting and color balance.
• Reheat gently to avoid dry chicken; a light splash of water or broth helps.

Serving, Storage & Variations

Serving Suggestions

• Reheat gently and enjoy as daily comfort.
• Plate with couscous or quinoa for a heartier bowl.
• Garnish with toasted nuts or extra fresh dill.
• Leftovers work great in wraps or salads.

Storage Instructions

• Refrigerate assembled bowls for up to 3 days.
• Freeze cooked chicken and veggies separately for longer storage.
• Thaw overnight in the fridge before reheating.

Variations

• Swap broccoli for green beans or asparagus.
• Try different fresh herbs like parsley or basil.
• experiment with Italian herbs or cumin for a twist.

Nutrition

This Lemon Chicken with Veggies Meal Prep offers balanced nutrition per serving.

FAQ

Conclusion

This Lemon Chicken with Veggies Meal Prep makes busy weeks feel manageable without sacrificing flavor. It’s easy, healthy, and flexible enough to fit your family’s tastes. Give it a try, and you’ll see how simple weekday meals can be both satisfying and stress-free. We’d love to hear your tweaks and how Lemon Chicken with Veggies Meal Prep fits into your week. Happy cooking!

Delicious Lemon Chicken with Veggies Meal Prep: Your Healthy Weekday Solution

This healthy and flavorful lemon chicken with roasted vegetables is perfect for meal prepping. Marinated chicken and seasoned sweet potatoes and broccoli are cooked to perfection, then combined with fresh cherry tomatoes and dill for a complete, satisfying weekday meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 3 servings

Calories 350 kcal

Equipment

• Blender
• Large bowl / Ziploc bag
• Oven
• Baking sheet
• skillet
• Meal prep containers

Ingredients

  

Lemon chicken

• 1 lb chicken breast cut into 1-inch chunks
• ¼ cup chicken stock
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil divided
• 1 white onion roughly chopped
• 3 cloves garlic peeled
• ½ teaspoon salt
• ½ teaspoon black pepper

Baked veggies

• 2 sweet potatoes peeled and diced into ½ inch cubes
• 2 cups broccoli florets
• 2 tablespoons extra virgin olive oil divided
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper divided
• ¼ teaspoon garlic powder
• Pinch of black pepper

Fresh veggies

• 3 cups cherry tomatoes halved
• Chopped fresh dill to taste

Instructions

 

Main Instructions

• Chop the onion and garlic, then blend them with chicken stock, lemon juice, 1 tablespoon olive oil, salt, and black pepper to create the marinade.
• Place chicken chunks in a large bowl or Ziploc bag, pour the marinade over, mix well, and refrigerate for at least 2 hours to infuse flavors.
• Preheat the oven to 425°F (220°C) for roasting the vegetables.
• In a bowl, mix 1 tablespoon olive oil with paprika, salt, ¼ teaspoon black pepper, and garlic powder, then toss the diced sweet potatoes until evenly coated.
• Spread the seasoned sweet potatoes evenly on a baking sheet and bake in the preheated oven for a total of 35 minutes.
• After 10 minutes of baking sweet potatoes, add the broccoli florets to the baking sheet, drizzle with 1 tablespoon olive oil and a pinch of black pepper, then continue roasting for another 25 minutes.
• While vegetables are roasting, heat 1 tablespoon olive oil in a skillet over medium heat, add the marinated chicken with any remaining marinade, and cook for 13-15 minutes, stirring frequently, until golden brown and cooked through.
• Halve the cherry tomatoes and finely chop fresh dill, then toss them together for a fresh side salad.
• Divide the cooked lemon chicken, roasted vegetables, and fresh tomato dill mixture evenly into 3 meal prep containers, and store in the refrigerator for up to 3 days.

Notes

Marinating the chicken for at least two hours is crucial for maximum flavor. This recipe is designed for meal prepping and can be stored in the refrigerator for up to 3 days, making it a convenient and healthy option for busy weekdays.