# What You’ll Need:
→ Chicken
01 - 600 g (1.3 lbs) boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1 tsp dried oregano
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Rice
08 - 1 cup (200 g) long-grain white or brown rice
09 - 2 cups (480 ml) water
10 - 1/2 tsp salt
→ Vegetables
11 - 2 medium carrots, peeled and sliced
12 - 1 medium zucchini, sliced
13 - 1 red bell pepper, sliced
14 - 1 tbsp olive oil
15 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 220°C (425°F).
02 - In a bowl, toss chicken breasts with olive oil, garlic powder, paprika, oregano, salt, and black pepper.
03 - Place the chicken breasts on one side of a lined baking sheet.
04 - In another bowl, toss carrots, zucchini, and bell pepper with olive oil, salt, and pepper. Spread vegetables on the other side of the baking sheet.
05 - Bake for 20–25 minutes, flipping the chicken halfway, until the chicken is cooked through (internal temperature of 75°C/165°F) and vegetables are tender.
06 - While the chicken and vegetables bake, rinse the rice under cold water until the water runs clear.
07 - In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes (white rice) or 35–40 minutes (brown rice), until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
08 - Slice the cooked chicken, then divide rice, chicken, and vegetables evenly among four meal prep containers. Let cool before sealing and refrigerating.
