Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil, then cover, remove from heat, and let the eggs sit for 10–12 minutes.
Step 3. Transfer the eggs to an ice bath, peel, and cut in half.
Step 4. In a small bowl, combine paprika, garlic powder, onion powder, oregano, parsley, salt, and black pepper.
Step 5. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
Step 6. Heat a grill pan or skillet over medium-high heat.
Step 7. Cook the chicken breasts for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 8. Remove the chicken from the heat and let rest for 5 minutes.
Step 9. Slice the chicken into strips.
Step 10. Steam the broccoli florets for 4–5 minutes until tender-crisp.
Step 11. Heat olive oil in a skillet over medium heat.
Step 12. Add the mushrooms, garlic powder, salt, and black pepper.
Step 13. Sauté for 5–6 minutes until the mushrooms are browned and tender.
Step 14. Arrange the broccoli, mushrooms, cherry tomatoes, and halved eggs in a large serving bowl or platter.
Step 15. Place the sliced chicken in the center of the vegetables.
Step 16. Sprinkle with fresh parsley and cracked black pepper.
Step 17. Serve immediately or refrigerate for meal prep.
Storage and Reheating Tips
Store the chicken, vegetables, and eggs in airtight containers in the refrigerator for up to 4 days.
For meal prep, keep tomatoes separate until serving for maximum freshness.
Reheat the chicken, broccoli, and mushrooms in the microwave or a skillet until warmed through.
Hard-boiled eggs can be enjoyed cold or at room temperature.
Do not freeze the eggs or fresh tomatoes, as their texture may deteriorate after thawing.
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