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Easy Lemon Herb Chicken and Veggie Bowls for Perfect Meal Prep Ideas

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A fresh and flavorful lemon herb chicken paired with crisp-roasted veggies, perfect for quick meal prep and satisfying weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or fresh)
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 cup baby carrots (about 120g)
  • 2 cups broccoli florets (about 180g)
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for roasting)
  • 2 tablespoons fresh parsley, chopped
  • Optional: 2 cups cooked quinoa or brown rice
  • Optional: 1/4 cup feta cheese crumbles (about 30g)
  • Optional: sliced avocado

Instructions

  1. In a large mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, dried oregano, chopped fresh thyme, salt, and pepper.
  2. Add chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Preheat oven to 425°F (220°C). On a rimmed baking sheet lined with parchment paper, toss baby carrots, broccoli florets, sliced red bell pepper, zucchini half-moons, and red onion wedges with 2 tablespoons olive oil, salt, and pepper.
  4. Spread veggies evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
  5. While veggies roast, heat a large skillet over medium-high heat with a splash of olive oil.
  6. Remove chicken from marinade, letting excess drip off. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F (74°C) and chicken is golden and cooked through.
  7. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
  8. If using, divide cooked quinoa or brown rice into meal prep containers or serving bowls.
  9. Arrange sliced chicken and roasted veggies on top. Garnish with fresh parsley and optional feta cheese. Add sliced avocado if desired.
  10. Store bowls in airtight containers in the fridge for up to 4 days. Reheat gently or enjoy cold.

Notes

Do not marinate chicken for more than 2 hours to avoid texture changes. Let chicken rest after cooking to keep it juicy. Avoid overcrowding veggies on the baking sheet to ensure proper roasting. Use a meat thermometer to check chicken doneness at 165°F (74°C). For dairy-free, omit feta or substitute with plant-based cheese.

Nutrition

Keywords: lemon herb chicken, meal prep, roasted veggies, healthy dinner, easy chicken recipe, gluten-free, quick meals

Find it online: https://evabake.com/easy-lemon-herb-chicken-and-veggie-bowls-for-perfect-meal-prep-ideas/