In a medium bowl, whisk together fresh lemon juice, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.

Add the chicken breasts to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap or transfer to a resealable bag. Let marinate in the refrigerator for at least 30 minutes or overnight.

Preheat the oven to 400°F (200°C). Wash and cut the yellow potatoes into bite-sized pieces. Toss them with olive oil, garlic powder, salt, and pepper.

Spread the seasoned potatoes on a parchment-lined baking sheet and roast for 20-25 minutes or until golden brown and tender.

While potatoes roast, heat a skillet over medium heat, add olive oil, and sauté sliced zucchini for about 5-7 minutes until tender and slightly caramelized.

Heat a grill pan over medium heat. Remove chicken from the marinade and cook for 6-7 minutes on each side until cooked through, reaching an internal temperature of 165°F (75°C).

To serve, place sautéed zucchini next to roasted potatoes and juicy lemon garlic chicken in meal prep containers.