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Lemon Garlic Chicken

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A delightful gluten-free dish featuring succulent chicken, vibrant veggies, and tender potatoes coated in a zesty lemon garlic marinade.

Ingredients

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  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 24 ounces boneless, skinless chicken breasts (4 (6-ounce) pieces)
  • 1.5 pounds yellow potatoes, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon black pepper (plus more to taste)
  • 4 small zucchinis, sliced into 1-inch pieces

Instructions

  1. Prepare the Marinade: In a bowl, whisk together lemon juice, 2 tablespoons of olive oil, minced garlic, oregano, paprika, salt, and black pepper.
  2. Marinate the Chicken: Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, combine the potatoes with 1 tablespoon olive oil, garlic powder, salt, and black pepper. Toss until evenly coated.
  4. Cook the Chicken: Remove chicken from the marinade and discard the marinade. Heat a large skillet over medium-high heat and add the chicken, cooking for about 6-7 minutes per side until thoroughly cooked.
  5. Cook the Zucchini: In the same skillet, add the sliced zucchinis and sauté for 4-5 minutes until tender-crisp.
  6. Assemble Meal Prep Containers: Divide the marinated chicken, roasted potatoes, and sautéed zucchini among meal prep containers. Season with additional salt and pepper if desired.

Notes

Always use certified gluten-free ingredients to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-garlic-chicken/