In a bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Add the chicken breasts, ensuring they’re well coated. Cover and let it marinate for 15 minutes while you prep the veggies.

Preheat your oven to 400°F (200°C). On a baking sheet, spread the cherry tomatoes, bell pepper, and zucchini. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat.

Place the marinated chicken on another baking sheet. Roast the chicken and veggies in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

In meal prep containers, start with a base of quinoa or brown rice. Top with sliced chicken, roasted vegetables, and a sprinkle of feta cheese and parsley. Drizzle with tzatziki sauce if desired.

These bowls can be enjoyed immediately or stored in the fridge for up to four days.