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A close-up of a meal prep bowl featuring sliced Lemon Pepper Chicken breast, rice, roasted broccoli, zucchini, and red peppers.

Lemon Pepper Chicken Meal Prep Bowls with Roasted Vegetables

Lemon Pepper Chicken Meal Prep Bowls are a fresh and flavorful option for busy weekdays. Tender chicken is coated in a bright lemon pepper seasoning, roasted until juicy, and paired with colorful vegetables and rice. This easy meal prep recipe delivers plenty of protein while keeping ingredients simple and family friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 5 bowls
Course: Main Course, Meal Prep
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon pepper seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
For the Rice
  • 1 1/2 cups uncooked long grain rice
  • 3 cups low sodium chicken broth
  • 1 tablespoon lemon juice
For the Vegetables
  • 2 cups broccoli florets
  • 2 cups zucchini slices
  • 1 red bell pepper, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
For Garnish
  • 1 lemon, sliced
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large baking sheet
  • Large bowl
  • Saucepan with lid
  • Food Thermometer

Method
 

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine olive oil, lemon juice, lemon pepper seasoning, garlic powder, and salt. Coat the chicken evenly and let sit for 15 minutes.
  3. Cook the rice according to package directions using chicken broth instead of water. Stir in lemon juice after cooking and fluff with a fork.
  4. Toss the broccoli, zucchini, and bell pepper with olive oil, garlic powder, and salt.
  5. Arrange the chicken on one side of a large baking sheet and spread the vegetables on the other side.
  6. Roast for 22 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly browned edges.
  7. Allow the chicken to rest for 5 minutes, then slice into strips.
  8. Divide the rice evenly among 5 meal prep containers.
  9. Top with sliced chicken and roasted vegetables.
  10. Garnish with fresh parsley and lemon slices before serving.

Notes

For maximum freshness, store the lemon slices separately and squeeze them over the chicken just before eating. Chicken should be cooked to an internal temperature of 165°F as measured with a food thermometer.