Meal-Prep Chicken & Vegetable Bowls with Lemon-Herb Dressing

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A make-ahead protein bowl featuring herb-marinated chicken and roasted seasonal vegetables. This Whole30 recipe (high protein), ready in about 45 minutes, pairs chicken breast, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 boneless, skinless, 6 oz each chicken breast
• 2 tbsp olive oil
• 1, juiced and zested lemon
• 1 tbsp, chopped fresh thyme
• 1 cup, chopped into florets broccoli
• 1 cup, sliced into thin rounds carrots
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Season chicken breasts with 1/4 tsp sea salt, 1/8 tsp black pepper, and 1 tbsp chopped thyme.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and sear for 3 minutes per side until golden, then transfer to a baking sheet.
3. Step 3: Toss 1 cup broccoli florets and 1 cup sliced carrots with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Spread on a separate baking sheet and roast for 15 minutes until tender.
4. Step 4: Whisk 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp olive oil for dressing. Slice chicken and arrange over roasted vegetables, drizzle with dressing, and serve warm or cold.