Ingredients

Directions

1. Marinate the Chicken: In a bowl, whisk olive oil, garlic, lemon juice, zest, oregano, salt, and pepper. Coat chicken and let it marinate for 20 minutes.
2. Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. Make the Glaze: In the same skillet, add olive oil and garlic, sauté for 1 minute. Stir in lemon juice, parmesan, honey, and red pepper flakes until slightly thickened. Brush glaze over chicken slices.
4. Prepare the Vegetables: Toss cherry tomatoes with olive oil, salt, and pepper. Roast at 400°F for 12 to 15 minutes until blistered. Sauté spinach with olive oil and garlic for 2 minutes until wilted. Grill lemon slices until lightly charred.
5. Assemble the Bowls: Divide rice among 4 bowls. Top with sliced glazed chicken, roasted tomatoes, sautéed spinach, and grilled lemon. Sprinkle parmesan and parsley over each bowl.

Tips for Meal prep

Cook the rice in bulk and portion it into containers for easy reheating. Store chicken separately in airtight containers to keep it from drying out and glaze right before serving for best flavor. Roast the tomatoes in a batch and refrigerate them in a glass container to keep their texture. Spinach is best sautéed fresh but can be prepped by washing and storing in a paper towel-lined container. Keep the grilled lemon slices in the fridge and reheat quickly in a skillet to release juices before adding to your meal prep bowls. These bowls store well in the fridge for 3 to 4 days and reheat best in the microwave with a splash of water to keep the rice fluffy.