(for 4 servings)

• 1.5 lbs boneless skinless chicken breast, cut into strips
• 2 cups dry brown rice (yields ~4 cups cooked)
• 1 medium zucchini, sliced into half-moons
• 1 large red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped, for garnish (optional)

1. Cook the brown rice according to package directions. Once done, fluff with a fork and set aside to cool slightly.
2. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
3. In a large bowl, combine the chicken strips, 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, smoked paprika, onion powder, salt, and black pepper. Toss well to coat evenly.
4. On the prepared baking sheet, spread the zucchini, red bell pepper, and cherry tomatoes in a single layer. Drizzle with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.
5. Nestle the seasoned chicken strips among the vegetables on the baking sheet, spreading everything into an even layer.
6. Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly caramelized edges.
7. Remove from the oven and let everything rest for 5 minutes.
8. Divide the cooked brown rice evenly among 4 meal prep containers (about 1 cup cooked rice each).
9. Top each container with an equal portion of the roasted chicken strips and vegetables.
10. Garnish with fresh parsley if desired, then seal the containers and refrigerate until ready to eat.