Prep the marinade: In a large bowl, combine lemon zest, lemon juice, minced garlic, olive oil, oregano, paprika, salt, and pepper. Stir in chopped parsley. Taste and adjust salt or lemon as needed.

Marinate the chicken: Slice chicken breasts in half horizontally for thinner cutlets or cut into 1-inch pieces. Toss in the marinade to coat well. Let sit for 20–30 minutes at room temp (or up to 8 hours in the fridge).

Preheat and prep veggies: Heat the oven to 425°F (220°C). On a large sheet pan, toss broccoli, peppers, zucchini, and red onion with a drizzle of olive oil, a pinch of salt and pepper, and a squeeze of lemon. Spread in a single layer.

Roast the vegetables: Roast for 12–15 minutes. Add cherry tomatoes, toss, and roast another 8–10 minutes until tender with a little char around the edges.

Cook the chicken: While veggies roast, heat a large skillet over medium-high. Add a light drizzle of olive oil. Cook the chicken in batches, 3–4 minutes per side for cutlets or 5–6 minutes total for bite-size pieces, until browned and cooked through. Don’t crowd the pan.

Deglaze for extra flavor (optional): Add a splash of chicken broth or water to the empty skillet, scrape up browned bits, then pour the pan juices over the cooked chicken.

Cook the base: If using rice, quinoa, or farro, cook according to package directions. For cauliflower rice, sauté in a nonstick skillet with a pinch of salt and pepper for 4–5 minutes until just tender.

Assemble the bowls: Divide the base among 4–5 meal prep containers. Top with chicken and an even mix of roasted veggies. Finish with a sprinkle of fresh herbs and a wedge of lemon.

Adjust seasoning: Before sealing, taste one bowl. Add an extra pinch of salt, red pepper flakes, or a drizzle of olive oil if needed. Small tweaks make a big difference.