Lemon Herb Chicken Zucchini Meal Prep Boxes

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces (680 g)
• 2 medium zucchini, cut into thick half-moons (400 g)
• 1 large red bell pepper, cut into strips (180 g)
• 1 tablespoon olive oil, divided (14 g)
• 1 teaspoon lemon zest, finely grated (2 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon garlic powder, divided (3 g)
• 1/2 teaspoon kosher salt, divided (3 g)
• 1/4 teaspoon black pepper, divided (1 g)
• 4 cups frozen cauliflower rice (600 g)
• 3/4 cup plain Greek yogurt (170 g)
• 2 tablespoons lemon juice (30 g)
• 2 tablespoons chopped fresh dill (8 g)

Instructions

1. Heat oven. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment and place the rack in the center. Set out four meal-prep containers and four small sauce cups for easier assembly.
2. Season chicken. Pat chicken dry and cut it into even 1-inch pieces. Toss with 2 teaspoons olive oil, lemon zest, oregano, paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coated.
3. Arrange vegetables. Toss zucchini and bell pepper with the remaining olive oil, 1/4 teaspoon salt, and remaining pepper. Spread vegetables across one half of the pan. Arrange chicken across the other half, leaving space between pieces.
4. Roast. Roast 16 to 20 minutes, stirring vegetables once halfway through. Check the thickest chicken pieces; cook until the center reaches 165°F. Set the pan aside for several minutes while preparing the remaining components.
5. Cook rice and sauce. Cook cauliflower rice in a wide skillet over medium-high heat for 6 to 8 minutes, stirring occasionally, until dry and tender. Whisk yogurt, lemon juice, dill, remaining garlic powder, and remaining salt in a small bowl.
6. Portion boxes. Let the chicken, vegetables, and cauliflower rice cool until no longer visibly steaming. Divide cauliflower rice, chicken, and vegetables among four containers. Spoon the yogurt sauce into separate cups, seal, and refrigerate the boxes.

Notes

• Chicken breast thickness and cube size affect roasting time. Begin checking at 16 minutes, then continue in short intervals until the center of the largest pieces reaches 165°F.
• For less moisture after reheating, keep sauce separate and reheat only the chicken, vegetables, and cauliflower rice. Add the chilled sauce after heating.
• Frozen cauliflower rice is measured before cooking. If using fresh riced cauliflower, use the same weight and cook until tender and dry.

Nutrition Facts