Preheat oven to 392°F (180°C)

Note: If you have extra time/ plan ahead, marinade the chicken in your fridge a couple of hours before preparing the rest of the meal prep.

• To the chicken thighs, add the cumin, paprika and garlic powder. Toss to combine, then coat with 1 tbsp of rapeseed oil. Season generously with salt and pepper.
• Add the can of plum tomatoes, chilli (deseeded if you like less heat), garlic cloves, a handful of coriander into a blender and roughly blitz to combine.
• Add the vegetables into a large baking tray and pour the spicy salsa over the veg along with 2 tbsp of rapeseed oil. Use a spatula to ensure all the veggies are evenly coated in the salsa. Pop in the oven for 30-35 minutes.
• After around 30 minutes, use a large non-stick frying pan over a high heat. Once the pan is piping hot, add the chicken and refrain from stirring to achieve a nice sear. Cook on 1 side for 7 minutes, then reduce the heat to medium, rotate the chicken and cook for a further 7-10 minutes, depending on the size of your chicken.
• Assemble the meal prep bowls by adding the saucy roasted veggies as a base, placing the chicken on top and storing until you’re ready to eat. When it’s time to eat, reheat the bowls for 2 minutes in the microwave. Serve with a dollop of sour cream, a sprinkle of cheddar, coriander and a squeeze of lime.