Preheat and prep pans: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.

Season the veggies: Toss broccoli, cherry tomatoes, red onion, and bell pepper with 1–2 tablespoons olive oil, salt, pepper, and garlic powder. Spread evenly on the sheet pan.

Roast the veggies: Roast for 15 minutes to start softening and caramelizing the edges.

Mix the pesto sauce: In a bowl, stir together pesto, lemon zest, 1 tablespoon lemon juice, and Greek yogurt if using. Add a pinch of red pepper flakes if you like heat.

Prep the chicken: Pat chicken dry. Season both sides lightly with salt and pepper. Slice large breasts in half horizontally to create thinner cutlets for faster, more even cooking.

Coat the chicken: Spoon half of the pesto mixture over the chicken and spread to coat. Reserve the rest for drizzling after cooking.

Add chicken to the pan: Pull the sheet pan from the oven, push veggies to the sides, and nestle the chicken in the center. If using chickpeas, scatter them around the pan with the veggies and drizzle with a little olive oil and salt.

Roast until done: Return pan to the oven and roast 12–16 more minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C).

Rest and slice: Let chicken rest 5 minutes, then slice into strips or cubes. Toss the veggies to coat in their pan juices.

Cook the grain (if not prepared): While chicken roasts, cook quinoa, rice, or farro according to package directions. Fluff with a fork and season with a squeeze of lemon and a pinch of salt.

Assemble meal prep bowls: Divide grain among 4–5 containers. Top with sliced chicken, roasted veggies, and chickpeas if using. Spoon the remaining pesto mixture over the chicken. Finish with a sprinkle of Parmesan and fresh basil.

Cool before sealing: Let containers cool to room temp for 15–20 minutes before snapping on lids.