Ingredients
2 large chicken breasts, sliced
1 tbsp olive oil
500g baby potatoes, halved 
200g green beans 
1 small onion, sliced
1 red chili or mini sweet peppers, sliced
2 cups cooked white rice
4 garlic cloves 
, minced
1 tbsp butter
1 tsp paprika
1 tsp Italian seasoning
1/2 tsp chili flakes
Salt and black pepper to taste
Fresh parsley, chopped
Instructions
Preheat oven to 220°C / 425°F. Toss potatoes with olive oil, paprika, salt, and pepper. Roast for 30 minutes, flipping halfway through.
Season chicken with Italian seasoning, chili flakes, salt, and pepper.
Heat a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and fully cooked.
In the same pan, sauté onion, garlic, and peppers until softened and lightly caramelized.
Add green beans and butter. Cook another 3–4 minutes until tender but still vibrant.
Slice the chicken and spoon the pan juices over the top.
Fill meal prep containers with rice, roasted potatoes, green beans, and chicken. Garnish with parsley before serving.
Notes
Chicken thighs work great here if you want extra flavor. You can swap white rice for jasmine or brown rice, and broccoli or asparagus also work well instead of green beans. Keeps well refrigerated for up to 4 days