Monthly Protein-Packed Chicken Meal Prep

1.In a large bowl, whisk together olive oil, soy sauce, honey, garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, thyme, lemon juice, and Dijon mustard to create a marinade.

2.Place the chicken breasts in a large resealable plastic bag or container and pour the marinade over the chicken. Seal the bag or container and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.Preheat your grill or oven to 375°F (190°C). If grilling, lightly oil the grill grates.

4.Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking sheet and bake for 25-30 minutes, or until cooked through.

5.While the chicken is cooking, steam or roast the mixed vegetables until tender, about 5-7 minutes for steaming or 15-20 minutes for roasting at 400°F (200°C).

6.Prepare the brown rice or quinoa according to package instructions.

7.Once the chicken and vegetables are cooked, let them cool slightly before slicing the chicken into strips or cubes.

8.In 30 meal prep containers, divide the cooked brown rice or quinoa evenly among them. Top each container with a portion of chicken and a generous serving of mixed vegetables.

9.Seal the containers and store them in the refrigerator. These meal prep containers can be kept for up to 1 month in the fridge, or you can freeze them for longer storage.