1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Place them on a clean cutting board.

2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Drizzle the chicken with olive oil, then sprinkle the seasoning mixture evenly over both sides. Rub the spices into the chicken, ensuring it’s well coated.

3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken. Cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) and the chicken is golden brown and cooked through. If using thicker breasts, you might need to reduce the heat slightly after the initial sear and continue cooking until done, or finish them in a preheated oven at 375 F (190 C) for an additional 10-15 minutes.

4. Rest and Slice: Once cooked, remove the chicken from the skillet and let it rest on a cutting board for 5-10 minutes. Slice the chicken into strips or dice it into bite-sized pieces.

5. Prepare the Vegetables: While the chicken is cooking or resting, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

6. Assemble Your Meal Prep Containers: Divide the cooked chicken, mixed greens, cherry tomatoes, cucumber, and red onion among your meal prep containers. If using, add a portion of cooked quinoa or brown rice to each container. Keep the dressing separate in small individual containers.

7. Add Optional Toppings: If desired, sprinkle some crumbled feta or shredded cheddar cheese over the chicken and vegetables just before sealing the containers.