Lunch Meal Prep Ideas Low Carb: Zesty Lemon Herb Chicken & Veggie Bowls

Ingredients

• 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 3 tablespoons fresh lemon juice (about 1.5 lemons)
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 red onion, cut into wedges
• 2 cups fresh baby spinach (for serving)

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.

3. 3

   Add the chicken pieces to the marinade and toss to coat evenly. Set aside for 5 minutes while you prep the vegetables.

4. 4

   Spread the broccoli, zucchini, red bell pepper, cherry tomatoes, and red onion onto the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat.

5. 5

   Push the vegetables to the outer edges of the baking sheet and arrange the marinated chicken pieces in the center in a single layer.

6. 6

   Roast in the preheated oven for 22 to 25 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with light caramelization.

7. 7

   Remove from the oven and allow everything to cool for 5 to 10 minutes before portioning.

8. 8

   Divide the baby spinach evenly among 4 meal prep containers. Top each with an equal portion of roasted vegetables and chicken.

9. 9

   Seal the containers and refrigerate for up to 4 days.