In a medium bowl, whisk together fresh lemon juice, minced garlic, olive oil, salt, and pepper until well combined. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover and let the chicken marinate in the refrigerator for at least 30 minutes.

Heat a skillet over medium heat and add a splash of olive oil. Once the oil is shimmering, add the marinated chicken breasts to the skillet, cooking for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C). After cooking, let the chicken rest for 5 minutes before slicing it into bite-sized pieces.

In the same skillet, add the broccoli florets and stir-fry for about 3-4 minutes. If the skillet gets too dry, add a splash of water to steam the broccoli slightly.

Grab your meal prep containers and start layering them. Begin with a base of cooked quinoa or brown rice, followed by the sliced lemon garlic chicken. Top this with the sautéed broccoli.

If desired, sprinkle some fresh parsley over the assembled bowls for added flavor and a pop of color. Allow the bowls to cool to room temperature before sealing them with lids. Store in the refrigerator for up to 4 days.