(for 4 servings)

• 1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced
• 3 tablespoons fresh lemon juice (about 2 lemons)
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon dried Italian herb blend
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 2 cups cooked brown rice (gluten-free)
• 2 medium zucchini, sliced into half-moons
• 1.5 cups cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges, for serving

1. Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, garlic, dried herbs, paprika, salt, and pepper.
3. Place the chicken in a shallow dish, pour half of the marinade over it, and let sit for 10 minutes (or refrigerate up to overnight).
4. Toss the zucchini and cherry tomatoes with the remaining 1 tablespoon olive oil, salt, and pepper, then spread on one side of the baking sheet.
5. Remove the chicken from the marinade and arrange it on the other side of the baking sheet.
6. Roast for 18 to 20 minutes, flipping the chicken halfway through, until it reaches an internal temperature of 165F (74C) and the vegetables are tender.
7. Let the chicken rest for 5 minutes, then slice it into strips.
8. Divide the cooked brown rice evenly among 4 meal prep containers.
9. Top each container with sliced chicken, roasted zucchini, and cherry tomatoes.
10. Drizzle with the remaining marinade or a squeeze of fresh lemon juice, then garnish with chopped parsley.
11. Cool slightly before sealing; refrigerate up to 4 days or freeze individual portions for up to 2 months.