Lemon Chicken with Veggies Meal Prep

4.38 from 24 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Lemon chicken with veggies does for a perfect naturally sweet meal prep. It’s nutritious, filling, and full of flavors. The chicken meal prep is high in protein, dairy-free, Paleo, and gluten-free.

It’s packed with roasted veggies such as sweet potatoes and broccoli. Roasting your veggies adds caramelization to your veggies, so they’re naturally sweet…no sugar needed.

meal prep container with chicken. tomatoes, sweet potato and broccoli

Besides being packed with veggies, this high protein meal prep is also packed with chicken breast.

And because it’s marinated first in a lemon mixture, it’s extra flavorful. It’s tangy and savory and sure to delight your taste buds… You’ll definitely want to have this meal again and again.

three meal prep containers lemon chicken

Ingredients You’ll Need

Lemon Chicken

Chicken Breast (1 lb)

Chicken Stock (1/4 cup)

Lemon Juice (1 tbsp)

Olive Oil (2 tbsp)

White Onion (1)

Garlic (3 cloves)

Salt (½ tsp)

Black Pepper (½ tsp)

Baked Veggies

Sweet Potatoes (2, peeled and diced)

Broccoli (2 cups)

Olive Oil (2 tbsp)

Paprika (½ tsp)

Salt (½ tsp)

Black Pepper (¼ tsp)

Garlic Powder (¼ tsp)

Fresh Veggies

Cherry Tomatoes (3 cups)

Fresh Dill (chopped)

How to Make Lemon Chicken with Veggies Meal Prep

Step 1. Start off by chopping your onion. Peel your garlic cloves and add your onion, garlic cloves, chicken stock, lemon juice, olive oil, salt, and pepper to a blender. Blend until smooth. This blender should do the trick.

Step 2. Then, cut your chicken into 1-inch chunks, place them in a large bowl or Ziploc bag, and add your marinade. Here are some good quality, yet affordable marinating bags.

Place your chicken in the fridge for at least 2 hours. If you can leave it in overnight, that’s even better.

Step 3. Preheat your oven to 425 degrees Fahrenheit. Next, mix some olive oil, paprika, salt, black pepper, and garlic powder.

Peel and dice your sweet potatoes and add them to your olive oil mixture, coating well.

Bake them in the oven for 35 minutes. Add your broccoli 10 minutes in, drizzling with olive oil and black pepper, and let bake for another 25 minutes.

Step 4. While your veggies are baking, heat one tablespoon of olive oil in a skillet.

Once the oil is hot, add your chicken along with the marinade and cook for 13 to 15 minutes, stirring the entire time until the chicken becomes golden brown.

Step 5. Finally, chop your cherry tomatoes and dill, and top your cherry tomatoes with the dill.

Step 6. Portion your lemon chicken and veggies into 3 separate containers. Enjoy!

steps to prepare lemon chicken meal prep

What to Serve with Lemon Chicken

You’ll be serving this lemon chicken with a medley of vegetables: sweet potatoes, broccoli, and cherry tomatoes.

Sweet potatoes are a powerhouse of nutrition. For instance, one baked sweet potato provides a whopping 438% of your vitamin A needs.

It is also a good source of fiber and potassium, as well as an excellent source of manganese.

How to Keep Chicken Fresh for Longer?

The chicken should be good for up to 3 days in the fridge. To keep it fresh for longer, make sure to store it in an airtight container.

I recommend these glass food storage containers here because they don’t contain chemicals and are sustainable. They’re also leak-proof.

If you prefer lighter containers, these BPA-free plastic containers are a good option.

Other Recipes You Might Like:

Watch Full Instructions

lemon chicken meal prep
4.38 from 24 votes

Lemon Chicken with Veggies Meal Prep

By Karo @ AllNutritious
These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 3 meal prep bowls


Lemon Chicken

  • 1 lb chicken breast
  • 1/4 cup chicken stock
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1 white onion
  • 3 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper

Baked Veggies

  • 2 sweet potatoes peeled, diced
  • 2 cups of broccoli
  • 2 tbsp extra virgin olive oil
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • pinch of black pepper

Fresh Veggies

  • 3 cups cherry tomatoes
  • Dill chopped


  • Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
  • Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
  • Preheat the oven to 425 F (220 C).
  • Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
  • Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
  • Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
  • Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
  • Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

Recipe Video


Serving: 1 meal prep bowl | Calories: 500kcal | Carbohydrates: 35g | Protein: 40g | Fat: 23g | Saturated Fat: 3.5g | Polyunsaturated Fat: 16.8g | Cholesterol: 111mg | Sodium: 952mg | Fiber: 7.3g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below with your rating! I love the feedback and respond to every comment!

You May Also Like:

4.38 from 24 votes (24 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment

  1. Judy says:

    Great recipe. However the pics in the instructions made it difficult to print.