Juicy lemon garlic chicken marinated and cooked to perfection, paired with roasted vegetables and rice for a nutritious and flavorful meal prep.
4 boneless skinless chicken breasts (or thighs)
3 tbsp olive oil
Juice and zest of 2 lemons
4 garlic cloves, minced
1 tsp dried oregano
Salt and pepper, to taste
2 cups cooked brown rice or quinoa
3 cups roasted vegetables (broccoli, zucchini, bell peppers)
Fresh parsley and lemon wedges, for garnish
In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Pour over chicken in a bowl or bag. Marinate for 30 mins to 8 hrs.
Cook chicken via skillet (6 mins/side), oven (400°F for 20–25 mins), or grill.
Roast veggies at 400°F for 20 mins with olive oil, salt, and pepper.
Divide rice, veggies, and sliced chicken into containers.
Let cool, garnish with parsley and lemon, then refrigerate.
Use cauliflower rice for low-carb. Swap veggies based on season. Keeps 4 days in fridge or 3 months in freezer.