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Easy Lemon Herb Chicken Meal Prep - Bright, Fresh, and Ready All Week

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 2 pounds boneless, skinless chicken breasts (or thighs), trimmed
  • 3 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 2 lemons (about 1/3 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
  • 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon honey or maple syrup (optional, balances acidity)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • For the Sides (choose your combo):
  • 4 cups broccoli florets or green beans
  • 1 pound baby potatoes, halved; or 2 cups cooked brown rice or quinoa
  • 1 tablespoon olive oil (for roasting veggies/potatoes)
  • Salt and pepper, to taste
  • Lemon wedges and chopped parsley, for serving (optional)

Method
 

  1. Prep the chicken: If using breasts, slice them in half horizontally to make cutlets, or pound to an even 1/2-inch thickness. This helps the chicken cook quickly and evenly.
  2. Mix the marinade: In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, oregano, honey (if using), salt, pepper, and red pepper flakes.
  3. Marinate: Add the chicken and toss to coat. Marinate at least 20 minutes at room temp, or up to 6 hours in the fridge. Longer than that can start to change the texture because of the lemon.
  4. Preheat and prep sides: Heat the oven to 425°F (220°C). Toss potatoes with olive oil, salt, and pepper. Spread on a sheet pan. Roast 20 minutes, then add broccoli/green beans on the same pan with a little oil, salt, and pepper. Roast another 12–15 minutes until tender and golden.
  5. Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil. Shake off excess marinade and cook chicken 3–5 minutes per side, depending on thickness, until browned and the internal temperature reaches 165°F (74°C).
  6. Rest and slice: Let the chicken rest 5 minutes. Slice against the grain into strips or leave whole if you prefer.
  7. Portion into containers: Divide chicken, roasted veggies, and potatoes/rice/quinoa into 4–5 containers. Add a small lemon wedge if you like fresh zing at reheat.
  8. Finish with herbs: Sprinkle with chopped parsley for a fresh look and taste.