Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
In a small mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, half of the sea salt, half of the black pepper, and half of the olive oil.
Place the chicken breast in a shallow dish, pour the marinade over it, and toss to coat thoroughly; let it marinate for at least 10 minutes.
On the prepared baking sheet, spread out the broccoli florets, chopped red bell pepper, sliced zucchini, and cubed sweet potato.
Drizzle the remaining olive oil over the vegetables and sprinkle with the remaining sea salt and black pepper, tossing well to ensure an even coating.
Push the vegetables to the outer edges of the sheet pan and place the marinated chicken breast in the center.
Bake for 20 to 25 minutes until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and lightly browned.
Allow the chicken to rest for 5 minutes before slicing it into strips and portioning it into your meal prep containers along with the roasted vegetables.