Batch Cook for Easy Weekday Meals
A simple, flavorful one-pan recipe for lemon herb chicken and roasted vegetables, perfect for meal prepping healthy lunches or dinners throughout the week. This recipe is designed for ease and versatility.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 1 tbsp dried Italian herbs
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 cups mixed vegetables such as broccoli florets
- 0.25 cup fresh parsley chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the olive oil, lemon juice, lemon zest, Italian herbs, garlic powder, salt, and pepper. Whisk well.
- Add the chicken pieces and mixed vegetables to the bowl. Toss everything until evenly coated with the herb-lemon mixture.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp. Flip halfway through for even cooking.
- Remove from oven. Garnish with fresh parsley, if desired. Let cool completely before portioning into airtight containers for meal prep. Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
Feel free to customize with your favorite vegetables like sweet potatoes, bell peppers, asparagus, or green beans. Marinate the chicken overnight for an even more intense flavor. This dish pairs wonderfully with a side of quinoa, brown rice, or a light green salad.