1. Preheat Your Oven and Prepare Baking Sheets: Start by preheating your oven to 400 F (200 C). Line two large baking sheets with parchment paper for easy cleanup. This prevents sticking and makes transferring your cooked ingredients much simpler.

2. Season the Chicken: Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch cubes. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper until evenly coated.

3. Prepare the Vegetables: In a separate large bowl, combine the diced sweet potato, broccoli florets, and diced red bell pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss until the vegetables are lightly coated.

4. Arrange and Roast: Spread the seasoned chicken evenly on one prepared baking sheet. On the second baking sheet, spread the seasoned vegetables in a single layer. Ensure there’s enough space between pieces for even cooking and browning. Place both baking sheets in the preheated oven.

5. Cook Until Tender and Golden: Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165 F (74 C)) and the vegetables are tender-crisp and slightly caramelized. Halfway through cooking (around 12-15 minutes), gently flip the chicken and stir the vegetables to ensure even cooking. The chicken should have a nice golden-brown exterior, and the sweet potatoes should be easily pierced with a fork.

6. Assemble Your Meal Prep Bowls: Once cooked, remove the chicken and vegetables from the oven. Divide the cooked quinoa or brown rice among 4-5 meal prep containers. Then, evenly distribute the roasted chicken and vegetables into each container. Garnish with fresh parsley or cilantro, if desired, and add a lemon wedge for a bright squeeze of flavor just before eating.