Combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, and 2 teaspoons dried herbs in a bowl to create marinade.

Pat chicken breasts dry and pound to even 3/4-inch thickness if needed for consistent cooking.

Place chicken in a container, pour marinade over it, seal and refrigerate for 30 minutes to 4 hours.

Prepare vinaigrette by whisking together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, minced garlic, honey, dried oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer to small containers with tight-fitting lids.

Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches exactly 165°F (74°C).

Rest chicken for 5 minutes, then refrigerate to cool completely (30-45 minutes).

While chicken cools, prepare all vegetables and keep them separate.

Once chicken is completely cooled, slice against the grain into 1/4-inch pieces.

Assemble meal prep containers with sliced chicken (4-5 oz per container), a portion of grains, and vegetables. Keep components that should remain crisp separated.

Seal containers tightly, refrigerate immediately, and store dressing containers separately to add just before eating.