Lemon Garlic Chicken and Veggies
Lemon Garlic Chicken and Veggies
Thin Slice Blade
Time Prep 15 min | Cook 30 min | Total 45 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Thinly slice bell peppers and zucchini, roast with garlic and lemon-marinated chicken for a fresh, vibrant family meal prep.
Intro
This zesty lemon garlic chicken paired with colorful roasted vegetables makes for a simple, healthy, and flavorful meal prep that holds up well for several days.
What You’ll Need
4 boneless skinless chicken breasts
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil
Juice and zest of 1 lemon
Salt and pepper to taste
Blades to Use
Thin Slice Blade
Use these specific blade attachments with your VanBites Viral Chopper to prep the vegetables quickly and evenly.
Prep Tip
Use the Thin Slice Blade for evenly sliced veggies. Roast chicken and veggies together on a baking sheet for easy cleanup. Store leftovers in airtight containers up to 4 days.
Instructions
Step 1
Thinly slice bell peppers and zucchini using the Thin Slice Blade.
Step 2
In a bowl, mix olive oil, lemon juice and zest, garlic, salt, and pepper. Marinate chicken breasts for at least 15 minutes.
Step 3
Preheat oven to 400°F (200°C). Arrange chicken and sliced vegetables on a baking sheet.
Step 4
Drizzle remaining marinade over veggies and chicken. Roast for 25-30 minutes or until chicken is cooked through and veggies are tender.
Step 5
Let rest 5 minutes before serving or storing.
For Extra Bite!
Add a sprinkle of feta cheese or chopped fresh oregano before serving.
Nutrition per Serving
Calories 390
Protein 45 g
Carbohydrates 15 g
Fat 12 g
Fiber 4 g
Sugar 5 g
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