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.
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.