In a mixing bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and black pepper, stirring well to create a smooth marinade. Add the chicken breasts and use your hands or tongs to coat them evenly on all sides, making sure the marinade reaches every surface so the chicken stays flavorful and juicy during cooking.
Heat a grill pan, outdoor grill, or skillet over medium heat. Once hot, place the marinated chicken on the cooking surface without overcrowding. Let it cook undisturbed for several minutes so it develops light char marks, then flip and continue cooking until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be golden on the outside and tender inside.
Remove the cooked chicken from the heat and let it rest on a cutting board for about 5 minutes. This resting time allows the juices to redistribute throughout the meat, preventing dryness. After resting, slice the chicken into even strips or bite-sized pieces.
While the chicken rests, cook the prepared vegetables in a skillet or on the grill over medium heat. Spread them out in a single layer and cook, stirring occasionally, until they are tender with lightly charred edges. Season lightly with salt and pepper to enhance their natural flavors without overpowering the bowl.
To assemble, divide the cooked vegetables evenly among serving bowls, creating a colorful base. Layer the sliced chicken on top, arranging it so each bowl gets a generous portion of protein.
Serve the bowls immediately while everything is warm, or allow them to cool slightly and portion them into airtight containers for meal prep. Stored properly, they make a convenient, high-protein meal ready to enjoy throughout the week.
