Ingredients:

For the Chicken:

2 chicken breasts, boneless and skinless

2 garlic cloves, minced

1 tbsp olive oil

1 tbsp chopped parsley or cilantro

Salt & pepper, to taste

Optional: pinch of chili flakes

For the Rice:

1 cup jasmine or basmati rice

2 cups water

Salt, to taste

2 tbsp chopped fresh cilantro (or parsley)

Optional: squeeze of lime

For the Veggie Stir-Fry:

1½ cups broccoli florets

6–8 baby potatoes, sliced

½ cup sliced mushrooms

½ yellow onion, sliced

1 tbsp olive oil

Salt and pepper, to taste

1 garlic clove, minced

Instructions:

Cook the Rice:

Rinse rice and cook with water and salt until fluffy. Stir in chopped cilantro and lime juice once done. Set aside.

Sauté the Veggies:

In a large pan, heat olive oil and sauté garlic for 30 seconds. Add onions, baby potatoes, and cook for 6–8 minutes until golden and soft. Add broccoli and mushrooms; cook for another 5–7 minutes until tender. Season with salt and pepper.

Grill the Chicken:

Season chicken with salt, pepper, garlic, and herbs. Heat olive oil in a skillet and sear chicken for 5–6 minutes per side until cooked through. Let rest, then slice.

Assemble Meal Prep Boxes:

Divide cilantro rice, sautéed vegetables, and grilled chicken into containers. Garnish with fresh herbs if desired.

Tips & Variations:

Use cauliflower rice for a low-carb option.

Swap chicken for turkey breast or tofu.

Add a drizzle of teriyaki or lemon vinaigrette before serving.