Lemon Pepper Chicken Breasts with Roasted Vegetables
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.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2servings
Author Carmy
Ingredients
For the chicken:
2lemon1½ lemon juiced for the sauce, ½ lemon juiced for when you flip the chicken
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.