EFK Tested
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.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 meal-prep servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
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.
Equipment
Standard home kitchen equipment appropriate to the method
Airtight meal-prep or freezer-safe containers
Instant-read thermometer where temperature matters
Food safety & storage
Cook chicken to 165°F. Cool and refrigerate promptly in shallow containers. Reheat cooked portions to 165°F.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗