< Back

Erickson Meal-Prep Lemon-Herb Chicken & Roasted Vegetables

An EFK meal-prep recipe built for practical family cooking, flexible leftovers, and reliable make-ahead use.

Ingredients

2 lb boneless skinless chicken breasts

2 tbsp olive oil, divided

2 tsp kosher salt, divided

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp black pepper

1 lemon

4 cups broccoli florets

2 bell peppers, sliced

1 red onion, cut into wedges

Directions

1. Heat oven to 425°F. Line two rimmed sheet pans.

2. Pound chicken to even thickness. Season with 1 tbsp olive oil, 1 tsp salt, garlic powder, oregano, pepper, and zest of half the lemon.

3. Toss broccoli, peppers, and onion with remaining oil and salt. Spread on one sheet pan.

4. Roast vegetables 20 to 25 minutes, stirring once. Bake chicken on the second pan until the thickest portion reaches 165°F, usually 15 to 22 minutes.

5. Rest chicken 5 minutes, slice, and finish with lemon juice. Portion separately or with rice or potatoes.

1. Heat oven to 425°F. Line two rimmed sheet pans. 2. Pound chicken to even thickness. Season with 1 tbsp olive oil, 1 tsp salt, garlic powder, oregano, pepper, and zest of half the lemon. 3. Toss broccoli, peppers, and onion with remaining oil and salt. Spread on one sheet pan. 4. Roast vegetables 20 to 25 minutes, stirring once. Bake chicken on the second pan until the thickest portion reaches 165°F, usually 15 to 22 minutes. 5. Rest chicken 5 minutes, slice, and finish with lemon juice. Portion separately or with rice or potatoes.