Easy Meal Prep: Lemon Chicken with Corn and Fresh Greens
Ingredients
For the Chicken and Corn:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 ears corn, husked and cut in half
- 3 tbsp olive oil, divided
- 1 lemon juice and zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- salt and pepper, to taste
For the Salad:
- 4 cups mixed greens (spring mix or arugula)
- 1 cup cherry tomatoes
- 1 tsp olive oil
- 1/2 tsp lemon juice or vinegar
- pinch of salt and pepper
For Serving:
- 2 cups cooked jasmine or basmati rice
- lemon wedges and fresh parsley, for garnish
Method
Preheat the oven.
- Heat to 425°F and line a large sheet pan with parchment paper.
Marinate the chicken.
- In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over top. Let sit for at least 10 minutes (or up to 8 hours refrigerated).
Prepare the corn.
- Brush corn halves with remaining olive oil and season lightly with salt and pepper.
Roast everything.
- Arrange the chicken and corn on the same sheet pan. Roast for 20–25 minutes, flipping the corn halfway through, until the chicken is cooked through (165°F) and the corn is golden and tender.
Assemble the salad.
- In a small bowl, toss the greens and cherry tomatoes with olive oil, lemon juice, salt, and pepper just before serving.
Build your bowls.
- Spoon rice into bowls or meal prep containers. Top with sliced or cubed lemon chicken, a corn half, and a handful of the salad. Garnish with parsley and a lemon wedge.
Notes
Helpful Tips
- Meal prep move: Store rice, chicken, and corn together, and keep the salad separate until serving.
- Make it creamy: Add a spoonful of Greek yogurt or tzatziki on the side for a cool contrast.
- Grill option: For extra flavor, grill the chicken and corn instead of roasting.
- Extra veggies: Add roasted zucchini or bell peppers to the pan for more color.