The Ultimate Flavor-Packed Lunch Upgrade

Meal prepping often gets a bad rap for being bland or repetitive, but these Mediterranean bowls are here to prove the skeptics wrong. They are bursting with zesty citrus, aromatic herbs, and perfectly roasted vegetables. The secret lies in the marinade, which ensures the chicken stays incredibly juicy even after being reheated. This recipe is high in protein, packed with nutrients, and takes less than 40 minutes to prepare for the entire week!

Ingredients

• 1.5 lbs boneless skinless chicken breast, cubed
• 2 large zucchinis, sliced into half-moons
• 2 bell peppers (red and yellow), chopped into bite-sized pieces
• 1 large red onion, cut into wedges
• 1/4 cup extra virgin olive oil
• Juice of 2 large lemons
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• Salt and cracked black pepper to taste
• 2 cups cooked quinoa or brown rice
• Optional: Feta cheese, kalamata olives, and fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create the marinade.
3. Place the cubed chicken and chopped vegetables into a large mixing bowl. Pour the marinade over the top and toss until everything is thoroughly coated.
4. Spread the chicken and vegetable mixture in a single layer onto the prepared baking sheet.
5. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
6. Divide your cooked quinoa or rice into four meal prep containers. Top each with a generous portion of the chicken and veggie mix.
7. Allow to cool before sealing. Garnish with feta, olives, and fresh parsley just before serving for that extra pop of flavor!