Preheat your oven to 400°F (200°C).

In a mixing bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat them thoroughly.

Place the chicken on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest before slicing.

In a large skillet over medium heat, add olive oil. Once hot, add chickpeas, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until they are golden and aromatic.

In a separate bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Toss them together to mix.

In a jar, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake well until combined.

Divide cooked quinoa or rice among meal prep containers.

Top with sliced chicken, chickpeas, and the vegetable mixture.

Drizzle with lemon vinaigrette and garnish with fresh parsley.

Seal the containers tightly and refrigerate. These bowls can be enjoyed cold or warmed up in the microwave.