👩🍳 Instructions
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1
In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and pepper. Add chicken breasts, coating thoroughly. Marinate for at least 30 minutes, or overnight in the refrigerator.
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2
Preheat oven to 400°F (200°C). On a large baking sheet, toss broccoli, bell pepper, red onion, and zucchini with the remaining 2 tablespoons olive oil, 1/2 teaspoon garlic powder, salt, and pepper. Spread in a single layer.
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3
Place vegetables in the preheated oven. After 10-15 minutes, add the marinated chicken breasts to the same baking sheet (or a separate one if crowded).
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4
Continue roasting for another 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp and slightly browned. Let chicken rest for a few minutes before slicing.
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5
Divide cooked chicken and vegetables into four meal prep containers. Garnish with fresh parsley if desired. Store in the refrigerator for up to 4 days.
💡 Notes
For a heartier meal, add a small serving of cooked quinoa or brown rice to each container. Ensure chicken is fully cooked before consuming. Reheat gently in the microwave or stovetop.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
45g
Total Fat
20g
Saturated Fat
3g
Carbs
18g
Fiber
5g
Sugar
6g
Sodium
380mg
Cholesterol
120mg
