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Lemon Chicken Potato Tray

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Lemon Chicken Potato Tray

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

458calories
52g protein
42g carbs
8g fat

Sodium: Not calculated

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Roast diced potato at 425 F until tender. Cook chicken to 165 F as measured with a food thermometer; chop or flake. Cook broccoli and carrots with the measured oil until tender. Season with lemon zest, garlic, black pepper and oregano. Divide everything evenly into four portions. Cool promptly and refrigerate; add fresh herbs or sauces when serving.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: None identified; check every label. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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