Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. Pat the chicken dry with paper towels so the seasoning sticks and browns well.

Mix the Cajun rub: In a small bowl, combine all the Cajun spices. Taste a pinch to check heat. Adjust cayenne and salt to your liking.

Season the chicken: Drizzle 1 tablespoon oil over the chicken. Rub in 2/3 of the spice blend until each piece is evenly coated.

Prep the veggies: Slice bell peppers and onion into strips. Cut zucchini into half-moons. Toss broccoli florets and cherry tomatoes with the remaining oil and remaining spice blend in a large bowl.

Roast: Arrange chicken on one side of the sheet pan and vegetables on the other. Don’t crowd—use two pans if needed. Roast for 18–22 minutes, flipping chicken once, until the thickest part reaches 165°F (74°C).

Optional sear for extra color: If you want deeper browning, quickly sear the cooked chicken in a hot skillet for 1–2 minutes per side. You can also splash in a bit of broth to pick up the tasty bits.

Cook the base: While things roast, cook brown rice or quinoa according to package directions. For a lighter option, sauté cauliflower rice in a skillet with a pinch of salt for 4–5 minutes until tender.

Rest and slice: Let the chicken rest for 5 minutes to keep it juicy. Slice it into strips or cubes.

Assemble: Divide the base into 4–5 meal prep containers. Add a generous scoop of roasted veggies and top with chicken. Squeeze lemon or lime over everything for brightness and sprinkle with chopped parsley or green onions.

Cool before sealing: Let containers cool on the counter for 15–20 minutes, then seal and refrigerate.