# What You’ll Need:
→ Proteins
01 - 2 lb boneless, skinless chicken breast, trimmed and cut into bite-sized cubes
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 6 large eggs
→ Grains & Starches
05 - 2 cups brown rice (uncooked)
→ Vegetables
06 - 2 cups broccoli florets
07 - 2 large bell peppers, diced
08 - 1 large red onion, diced
09 - 2 cups cherry tomatoes, halved
10 - 1 large zucchini, diced
→ Flavorings & Pantry
11 - 3 tbsp olive oil
12 - 2 tsp smoked paprika
13 - 1 1/2 tsp garlic powder
14 - 1 1/2 tsp ground cumin
15 - 1 tsp dried oregano
16 - Salt and freshly ground black pepper, to taste
→ Optional
17 - Hot sauce, to taste
18 - Fresh cilantro leaves, chopped
19 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper and set aside.
02 - Prepare 2 cups brown rice according to package instructions; fluff with a fork and set aside to cool slightly.
03 - In a large bowl, combine chicken cubes with 1 tbsp olive oil, smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp dried oregano, and salt and pepper; toss to coat evenly.
04 - Spread the seasoned chicken in a single layer on one prepared baking sheet, leaving space between pieces for even browning.
05 - In a separate bowl, toss broccoli, bell peppers, red onion, cherry tomatoes, and zucchini with 2 tbsp olive oil, the remaining 1/2 tsp garlic powder, 1/2 tsp ground cumin, remaining 1/2 tsp dried oregano, salt, and pepper until evenly coated.
06 - Spread the vegetable mixture in a single layer on the second prepared baking sheet to promote even roasting.
07 - Place both baking sheets in the oven and roast for 18–22 minutes, turning once halfway through, until chicken registers 165°F and vegetables are tender and lightly caramelized.
08 - Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce to a simmer and cook for 10 minutes. Transfer to an ice bath, cool completely, peel, and halve.
09 - Divide the cooked brown rice evenly among five meal-prep containers as the base for each portion.
10 - Top each container of rice with equal portions of roasted chicken, roasted vegetables, black beans, chickpeas, and two egg halves.
11 - Add optional hot sauce, cilantro, or a lemon wedge if desired. Seal containers and refrigerate for up to 5 days.
