Meal-Prep Chicken & Roasted Veggie Bowl with Lemon Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Make-ahead bowls featuring roasted chicken and seasonal vegetables with a bright lemon dressing for effortless Whole30 lunches. This American-inspired Whole30 recipe (low carb), ready in about 35 minutes, pairs chicken breast, bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 12 oz, cubed chicken breast
• 1 medium, diced bell pepper
• 1 medium, diced zucchini
• 2 tbsp olive oil
• 1, juiced lemon
• 1 clove, minced garlic
• 1 tsp, chopped dill
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 12 oz cubed chicken breast with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a baking sheet.
2. Step 2: Add 1 diced medium bell pepper and 1 diced medium zucchini to the sheet. Drizzle with remaining 1 tbsp olive oil and season with salt and pepper.
3. Step 3: Roast for 20 minutes until chicken is cooked through and vegetables are tender-crisp, stirring once halfway.
4. Step 4: While roasting, whisk 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp chopped dill, and 1/8 tsp black pepper in a small bowl.
5. Step 5: Divide roasted chicken and vegetables into containers. Drizzle with lemon dressing just before serving to keep veggies crisp.