Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly spray with cooking spray.

Add the chicken pieces to a medium bowl and drizzle with 1 tbsp olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika.

Add the lemon juice to the bowl and toss the chicken until all pieces are evenly coated in the seasoning.

In a separate bowl, toss the broccoli, bell pepper, carrots, and red onion with the remaining 1 tbsp olive oil and a small pinch of salt and pepper.

Spread the seasoned chicken on one half of the prepared baking sheet in a single layer, leaving a little space between pieces.

Spread the vegetables on the other half of the baking sheet in a single layer so they roast instead of steam.

Bake for 15–18 minutes, stirring the veggies once halfway through, until the chicken is cooked through and no longer pink in the center.

If you have a food thermometer, check that the thickest pieces of chicken have reached 165°F before removing the pan from the oven.

While the chicken and veggies bake, warm the cooked rice in the microwave or on the stovetop with a splash of water if needed.

Allow the chicken and vegetables to cool for about 10 minutes so they are warm, not piping hot, before adding them to meal prep containers.

Divide the rice evenly among 4 airtight meal prep containers, about 1/2 cup rice per container.

Top each container of rice with equal portions of chicken and roasted vegetables, then sprinkle with chopped parsley if using.

Let the bowls finish cooling on the counter until just slightly warm, then seal the containers and refrigerate.

To serve, reheat a bowl in the microwave for 1–2 minutes, or until steaming hot, and add any sauces or toppings you like (such as hot sauce, ranch, or salsa).