Greek Lemon Chicken and Potato Sheet Pan Meal Prep
A Greek-inspired sheet pan meal prep built on a full 2 lb chicken breast package, roasted baby potatoes, green beans, lemon, garlic, oregano, and a cold lemon Greek yogurt sauce. Five containers at ~508 cal / 58g protein each.
Cal
508
Protein
58g
Carbs
48g
Fat
10g
Per serving · 1 of 5 / ~430-500g cooked weight
Prep
15 minutes
Cook
45-50 minutes
Total
1 hour
Method
- 01Heat the oven to 425F. Line a sheet pan with parchment or foil. Weigh the empty mixing bowl if you want exact cooked chicken yield later.
- 02Start the potatoes. Toss potatoes with 10g olive oil, 30g lemon juice, 8g garlic, 1g oregano, 3g salt, and black pepper. Spread on the sheet pan and roast for 25 minutes.
- 03Season the chicken. In the same mixing bowl, toss chicken with 15g olive oil, 60g lemon juice, 16g garlic, 2g oregano, 5g salt, and black pepper.
- 04Roast the full pan. Pull the pan, flip the potatoes, then add the chicken and green beans in an even layer. Roast 23-27 minutes more, checking the chicken around 20 minutes. If the chicken reaches 165F before the potatoes and green beans are tender, move the chicken to a plate and give the vegetables about 5 minutes more.
- 05Make the sauce. Stir or blend Greek yogurt with lemon juice, garlic, oregano, salt, and black pepper. Taste after 5 minutes and adjust only salt or lemon.
- 06Portion by weight. Weigh the cooked chicken, potatoes, and green beans if you want exact portions. Divide each by 5. Keep the yogurt sauce cold and separate until serving.
Notes from the kitchen
Cut the potatoes smaller than you think — the chicken cooks fast, but the potatoes are the clock. Use the largest sheet pan you have and keep everything as close to a single layer as possible. The sauce is intentionally simple: lemon, garlic, oregano, salt, yogurt. If the bowl tastes flat, it probably needs salt or another squeeze of lemon, not another ingredient. Do not cook the yogurt sauce into the chicken — it belongs cold at the end. Store the chicken, potatoes, and green beans in glass containers up to 5 days; cool 10 minutes before sealing. Keep the yogurt sauce cold and separate, and do not microwave it. The hot components freeze up to 2 months; the yogurt sauce does not freeze well. Reheat the chicken, potatoes, and green beans for 90 seconds, stir, then 60 seconds more, and add the cold sauce after reheating.
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