Prep the chicken: Pat chicken dry. In a bowl, combine 2 tablespoons olive oil, lemon zest from 1 lemon, juice from 1 lemon, minced garlic, 1 teaspoon salt, and the black pepper. Add onion powder and red pepper flakes if using. Toss chicken to coat and let it marinate 15–30 minutes (or up to 8 hours in the fridge).

Preheat and prep veggies: Heat the oven to 425°F (220°C). Chop broccoli into bite-size florets, slice zucchini into half-moons, and cut bell pepper into strips. Toss vegetables with 1 tablespoon olive oil and 1/2 teaspoon salt.

Roast the vegetables: Spread veggies on a large baking sheet. Roast for 15–20 minutes, stirring once, until crisp-tender with lightly browned edges. Set aside.

Cook the chicken: Heat a large skillet over medium-high. Add butter or ghee. When sizzling, add chicken in a single layer. Cook 4–6 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Work in batches if needed to avoid steaming.

Make the lemon pepper pan sauce (optional but excellent): Lower heat to medium. Add chicken broth to the skillet and scrape up browned bits. Stir in juice from the second lemon. Simmer 2–3 minutes to reduce slightly. Add cream and let it thicken for 1–2 minutes. Stir in Parmesan until smooth. Taste and adjust salt and pepper.

Finish and brighten: Return chicken to the skillet to coat in sauce. Sprinkle with chopped parsley. If skipping the sauce, squeeze the second lemon over the chicken, drizzle with a bit of olive oil, and finish with extra cracked pepper.

Build the meal prep boxes: Divide roasted vegetables among 4–5 containers. Top with chicken. Spoon sauce over the top or serve on the side. Add a lemon wedge if you like a fresh squeeze at lunchtime.