Weekly Meal Prep with Chicken and Vegetables

Preheat the oven to 200 degrees and let it heat up. During this time, chop the chicken breasts into equal-sized, bite-sized cubes on a large cutting board.

Place the chopped chicken into a deep mixing bowl. Add half of the olive oil, paprika powder, garlic powder, salt, black pepper, and grated fresh lemon zest to prevent a heavy smell when reheated in the microwave, mix well, and let it sit aside to marinate.

Separate the broccoli into small florets and slice the carrots into rings. Toss the vegetables with the remaining olive oil, a small amount of salt, and black pepper, then spread them over one half of a large baking tray lined with parchment paper.

Place the marinated chicken breasts on the other half of the baking tray in a single row, ensuring they do not overlap.

Put the tray in the oven. Bake under supervision for approximately 25-30 minutes until the chicken is fully cooked and the vegetables are lightly browned.

While the chicken is cooking, place the washed bulgur into a deep pot. Add hot water and a amount of salt until it reaches 2 fingers above the surface. Once it starts to boil, reduce the heat, cover the pot, and let it cook for approximately 15 minutes until the water is absorbed. Remove the cooked bulgur from the heat and let it steam.

Let the chicken and vegetables from the oven rest until they reach room temperature. Then, distribute the steamed bulgur, cooked chicken, and vegetables into 5 equal-sized airtight storage containers, close the lids, and place them in the refrigerator.