1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them brown better. In a medium bowl, combine the olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Add the chicken breasts to the bowl and toss until they are evenly coated with the seasoning mixture. Ensure every piece is well covered for maximum flavor.

2. Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, place the seasoned chicken breasts in the skillet. 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. Avoid overcrowding the pan; cook in batches if necessary.

3. Rest and Slice the Chicken: Once cooked, remove the chicken from the skillet and place it on a cutting board. Let it rest for 5 minutes before slicing it into bite-sized pieces or strips. Resting the chicken helps to keep it juicy and tender.

4. Assemble the Bowls: Divide the cooked brown rice (or your chosen grain) evenly among four meal prep containers. This forms the base of your bowls.

5. Add Vegetables: Distribute the steamed broccoli florets, shredded carrots, and halved cherry tomatoes into each container, placing them alongside the rice. Aim for a colorful and balanced distribution.

6. Incorporate the Chicken: Add the sliced cooked chicken breast to each container, placing it neatly over or next to the vegetables and grain.

7. Prepare for Storage: Allow the bowls to cool completely before sealing them with airtight lids. This prevents condensation and helps maintain freshness.

8. Serve with Dressing: When ready to eat, add your favorite dressing. You can either drizzle it over the bowl just before serving or pack it in a small separate container to add later.