Meal-Prep Chicken and Veggie Bowls with Lemon Herb Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A make-ahead dinner featuring oven-roasted chicken and vegetables with a bright lemon herb dressing, perfect for quick weeknight meals. This Mediterranean-inspired meal-prep recipe, ready in about 70 minutes, pairs chicken breast, avocado oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet, drizzle with 1 tbsp avocado oil, and season with garlic powder, dried thyme, sea salt, and black pepper. Bake for 20-25 minutes until cooked through.
  2. Step 2: Toss mixed vegetables with 1 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast alongside chicken for 20 minutes until tender.
  3. Step 3: Whisk lemon juice, extra virgin olive oil, fresh parsley, Dijon mustard, and fresh basil in a small bowl to create dressing.
  4. Step 4: Slice chicken, arrange over roasted vegetables, and drizzle generously with lemon herb dressing. Serve warm or cold for meal prep.

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