# What You’ll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.3 lb total)
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp freshly ground black pepper
06 - 1 tsp salt
→ Grains
07 - 1 1/2 cups long-grain white or brown rice (uncooked)
08 - 3 cups water or low-sodium chicken broth
→ Vegetables
09 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
10 - 1 red bell pepper, diced
11 - 1 small onion, diced
→ Optional garnishes
12 - Fresh parsley or cilantro, chopped
13 - Lemon wedges
14 - Greek yogurt, for serving (optional)
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
02 - In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, black pepper and salt. Rub the mixture evenly over both sides of the chicken breasts and set aside on the prepared baking sheet.
03 - Rinse the rice under cold running water until the water runs clear. Combine rice and 3 cups water or broth in a medium saucepan, bring to a boil, then reduce heat to low, cover and simmer: 15–18 minutes for white rice or 35–40 minutes for brown rice, until tender. Remove from heat and let rest, covered, for 5 minutes.
04 - Place the seasoned chicken in the preheated oven and roast 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. Remove from oven and rest 5 minutes before slicing.
05 - While the rice cooks and the chicken roasts, heat a large skillet over medium heat and add a splash of olive oil. Sauté the diced onion and red bell pepper 3–4 minutes until softened, then add the frozen mixed vegetables and cook 4–5 more minutes until heated through. Season with a pinch of salt and pepper to taste.
06 - Divide the cooked rice, sautéed vegetables and sliced chicken evenly among four meal containers. Top with chopped herbs and a lemon wedge; add a dollop of Greek yogurt or a drizzle of hot sauce if desired.
07 - Allow containers to cool completely before sealing. Refrigerate for up to 4 days.
