Make the marinade. In a large bowl, combine lemon juice, 2 tablespoons olive oil, minced garlic, dried oregano, paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to blend.

Marinate the chicken. Add the chicken breasts to the bowl. Toss to coat. Let sit 20 minutes at room temperature or refrigerate up to 24 hours for stronger flavor.

Roast the potatoes. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the potato pieces in a single layer. Drizzle with 1 tablespoon olive oil. Sprinkle garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat. Roast about 30 minutes, stirring once halfway, until golden and crisp at the edges.

Cook the chicken. Heat a large skillet over medium-high. Remove chicken from the marinade and shake off excess. Place breasts in the hot pan. Cook 7 to 8 minutes per side until an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing.

Sauté the zucchini. Toss zucchini slices in the remaining marinade. In the same skillet used for the chicken, add zucchini and cook on high for 5 to 7 minutes until lightly browned and tender. Season with salt and pepper to taste.

Divide sliced chicken, roasted potatoes, and sautéed zucchini evenly among four containers. Let everything cool to near room temperature before sealing and refrigerating to avoid condensation.