Lemon Herb Chicken & Vegetables
When I want something that doesn't taste like it's trying too hard, I go with this one-pan combination of chicken, potatoes, and zucchini. Lemon and herbs keep it tasting fresh instead of heavy, which makes it an easy bowl to eat several days in a row.
Lemon and herbs keep this one tasting fresh rather than heavy, even though potatoes make up a good portion of the plate. Roasting the chicken, potatoes, and zucchini together on one pan means the flavors mingle without much extra effort.
Zucchini cooks down quickly, so I keep an eye on it while the potatoes roast longer, otherwise it can turn mushy by the time everything else is done. This is a simpler, lighter bowl than most of my chicken recipes, and I like having one in rotation that isn't drowning in sauce.
The recipe card has the full ingredient list and roasting time for all ten portions. I let everything cool briefly before portioning it out, then refrigerate what I'll eat within four days and freeze the rest. This lemon herb chicken is one of the simplest meals I keep on repeat.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Lemon Herb Chicken & Vegetables
YIELD
10 portions
ESTIMATED NUTRITION
490 calories • 52g protein • 39g carbs • 15g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 5 lb chicken breast
• 10 cups baby potatoes, halved
• 10 cups zucchini
• 5 tbsp olive oil
• 5 tbsp lemon juice
• 2 1/2 tsp Italian seasoning
• 2 1/2 tsp garlic powder
Directions
1. Toss everything with oil, lemon and seasonings.
2. Roast at 425°F for 25–30 minutes, until chicken reaches 165°F.
3. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
