This baked Lemon Pepper Chicken Breasts with Roasted Vegetables is such a simple but delicious meal prep! Super easy to double this recipe for more servings or prep extra for the freezer.
Oven Baked Chicken Meal Prep
You’re going to love how simple this lemon pepper chicken is to make! It’s the perfect meal prep for anyone looking to get into it and isn’t sure if they’ll enjoy it.
This meal prep was made as two servings of 4 but it can be easily doubled or turned into 5 servings for the week. This is a meal prep I suggest you try first if you’re unsure about prepping the same meal everything day of the week. This way you can mix and match the two meals and have something different each day for lunch. In a couple of days, I’ll be uploading Honey Garlic Chicken Breast Meal Prep which goes with this.
They can both be made at the same time. Get a large sheet pan to make the week’s worth of vegetables and two small pans for each of the chicken breasts.
This is one of my favourite ways to bake chicken for meal prepping as it comes out super moist and tender.
What You’ll Need
For the chicken:
- lemon juice
- lemon pepper seasoning
- olive oil
- dried oregano
- dried basil
- chicken breasts – boneless skinless
For the vegetables:
- brussels sprouts
- broccoli
- red onion
- olive oil
- salt
- garlic powder
What is Lemon Pepper Seasoning Made of?
Lemon pepper seasoning is made of dried lemon zest, ground pepper, and salt. If you don’t have any on hand, you can make your own by combining 2 parts dried lemon zest to 1 part freshly ground black pepper and 1 part salt. You can adjust the lemon to ground pepper ratio to your liking but I find 2 to 1 to be best.
How to Make This Baked Lemon Pepper Chicken Meal Prep
- Heat oven to 400F
- Spray an oven dish with some cooking spray and then add in the lemon juice, lemon pepper mix, olive oil, dried oregano, and dried basil, and mix to combine before placing the chicken breasts in.
- Flip the chicken breasts around a couple times to make sure the breasts are coated with the lemon pepper sauce.
- Transfer to the oven and bake for 25 minutes, flipping at the half way mark and squeezing half a lemon on top of it.
- On another sheet pan, covered in foil for easy clean up, toss together the vegetables with olive oil, salt, and garlic powder.
- Bake in a single layer for 20-25 minutes or until they are roasted to your preference.
- While everything is in the oven, prepare your rice using your method of choice if you desire.
- When the chicken is done, remove it from the oven and let it rest for 10 minutes before slicing. Or leave whole for your meal prep.
- Once everything is done, portion out the chicken, roasted vegetables, and rice into airtight meal prep containers. Let cool before placing the lids on and storing in the fridge.
Recipe Variations
- This chicken breast recipe can be swapped for chicken thighs but you’ll just have to increase cooking time by a couple minutes.
- Brussels sprouts and broccoli can be swapped for cauliflower, sweet potatoes, red peppers, etc.
Tips and Notes
- To double: double the ingredients and keep the same cook time.
- Chicken breasts are cooked when they’ve reached an internal temperature of 165F/74C. I use an instant-read meat thermometer.
- If you have time, marinading this chicken breast recipe 30-40 minutes ahead of baking makes the chicken even more flavourful.
- You can serve with some lemon wedges or slices but it’s optional.
- If you eat smaller portions, this can easily become 3-4 meals. Sometimes, I’m full from half a chicken breasts if I load up on vegetables whereas my partner needs a full breast plus vegetables so this recipe can be flexible.
Make Ahead Tips
- Meal prep: store the cooked meal in an airtight container for up to 4 days in the fridge.
- How to prep this for the freezer: place the marinade and chicken breasts in a large freezer friendly ziploc bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, thaw overnight in the fridge before baking.
Lemon Pepper Chicken Breasts with Roasted Vegetables
Ingredients
For the chicken:
- 2 lemon, 1½ lemon juiced for the sauce, ½ lemon juiced for when you flip the chicken
- 1½ tbsp lemon pepper seasoning
- 2 tbsp olive oil
- ½ tbsp dried oregano
- ½ tbsp dried basil
- 2 chicken breasts, boneless skinless
For the vegetables:
- ½ lb brussels sprouts
- ½ head broccoli, cut into florets
- ½ red onion, roughly chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp garlic powder
Instructions
- Heat oven to 400F
- Spray an oven dish with some cooking spray and then add in the lemon juice, lemon pepper mix, olive oil, dried oregano, and dried basil, and mix to combine before placing the chicken breasts in.
- Flip the chicken breasts around a couple times to make sure the breasts are coated with the lemon pepper sauce.
- Transfer to the oven and bake for 25 minutes, flipping at the half way mark and squeezing half a lemon on top of it.
- On another sheet pan, covered in foil for easy clean up, toss together the vegetables with olive oil, salt, and garlic powder.
- Bake in a single layer for 20-25 minutes or until they are roasted to your preference.
- While everything is in the oven, prepare your rice or grain using your method of choice if you desire.
- When the chicken is done, remove it from the oven and let it rest for 10 minutes before slicing. Or leave whole for your meal prep.
- Once everything is done, portion out the chicken, roasted vegetables, and rice if desired into airtight meal prep containers. Let cool before placing the lids on and storing in the fridge.
MORE RECIPES YOU MAY LIKE
- Oven Roasted Chicken Quarters
- Sheet Pan Honey Soy Salmon
- Sheet Pan Chicken Teriyaki with Veggies and Pineapple
- Dutch Oven Roasted Chicken
- Sweet and Spicy Chicken Thighs with Brussels Sprouts
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Lisa
This was such a great recipe for my family! We had it for lunches this week. I diced it into salads and some just had the chicken on its own. Loving the meal prep recipes!