Grilled Chicken Meal Prep Bowls

In a mixing bowl, combine olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Add chicken breasts and toss to ensure even coating. Cover and marinate in the refrigerator for at least 30 minutes or overnight for enhanced flavor.

Place rice in a fine-mesh sieve and rinse under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat, add rinsed rice, and toast for 1 to 2 minutes. Add chicken broth and salt, bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat, let stand for 5 minutes, then fluff with a fork.

Preheat oven to 200°C. Toss broccoli florets, sliced red bell pepper, and sliced zucchini with olive oil, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 15–20 minutes until tender-crisp. Alternatively, grill vegetables on a preheated grill pan over medium-high heat, turning occasionally until charred and just tender.

Preheat grill or large skillet to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill chicken for 6–7 minutes per side, or until golden brown and internal temperature reaches 74°C. Transfer to a plate and let rest for 5 minutes before slicing.

Divide cooked rice evenly among four meal prep containers. Top each serving with sliced grilled chicken and a portion of roasted vegetables. Garnish with fresh parsley or cilantro if desired. Serve with lime wedges or avocado as optional additions.