Chicken and Rice Meal Prep Bowls

Rinse white rice, bring to a boil with water and salt, cover and cook on the lowest heat for 15 minutes. Rest 10 minutes off the heat, then fluff.

Heat the oven to 220 C. Rub chicken breast with 1 tablespoon of olive oil, smoked paprika, garlic powder, oregano, salt and black pepper. Toss broccoli and carrots with the rest of the oil.

Spread seasoned chicken and vegetables on 2 sheet pans and roast until the chicken reaches 74 C in the thickest part and the vegetables are tender and browned at the edges. Rest the chicken 5 minutes, then slice.

Stir Greek yogurt, lemon juice and salt together with a splash of water.

Cool everything for 20 minutes, then divide cooked rice and roasted chicken and vegetables between 5 containers. Pack lemon yogurt sauce in small pots. Refrigerate for up to 4 days.