(for 4 servings)

• 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 3 tablespoons fresh lemon juice (about 1.5 lemons)
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 red onion, cut into wedges
• 2 cups fresh baby spinach (for serving)

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
3. Add the chicken pieces to the marinade and toss to coat evenly. Set aside for 5 minutes while you prep the vegetables.
4. Spread the broccoli, zucchini, red bell pepper, cherry tomatoes, and red onion onto the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat.
5. Push the vegetables to the outer edges of the baking sheet and arrange the marinated chicken pieces in the center in a single layer.
6. Roast in the preheated oven for 22 to 25 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with light caramelization.
7. Remove from the oven and allow everything to cool for 5 to 10 minutes before portioning.
8. Divide the baby spinach evenly among 4 meal prep containers. Top each with an equal portion of roasted vegetables and chicken.
9. Seal the containers and refrigerate for up to 4 days.