Instructions

• Combine brown rice and water in a saucepan; bring to a boil, then reduce heat to low and simmer for 40-45 minutes until water is absorbed and rice is tender. Fluff with a fork.
• Pat chicken breasts dry, cut into 1-inch pieces, and toss with 2 tbsp olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl until fully coated.
• Preheat oven to 400°F (200°C). Wash and chop all vegetables, then spread broccoli florets, sliced bell peppers, chopped zucchini, and red onion wedges in a single layer on a large baking sheet. Drizzle with 2 tbsp olive oil, salt, pepper, and dried basil.
• Roast the prepared vegetables in the preheated oven for 20-25 minutes, or until they are tender-crisp and slightly caramelized.
• While vegetables are roasting, heat a large skillet over medium-high heat with a little olive oil. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown.
• Once all components are cooked and slightly cooled, divide the brown rice, chicken, and roasted vegetables among your meal prep containers.
• Cool completely before sealing in airtight containers. Store in the refrigerator for up to 3-4 days, adding any optional dressings or sauces just before serving.