1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Add chicken pieces and marinate for at least 20 minutes.

2. Heat a large skillet over medium-high heat. Add marinated chicken and cook 5–7 minutes until golden and nearly cooked through. Remove chicken and set aside.

3. In the same skillet, add bell pepper and cherry tomatoes. Sauté 3–4 minutes until vegetables soften.

4. Return chicken to the skillet, add olives, and simmer 5 minutes until chicken is cooked through and flavors meld.

5. Stir in spinach until wilted. Remove from heat and sprinkle with feta cheese and parsley.

6. Divide into meal prep containers. Cool before sealing. Store in the refrigerator up to 4 days or freeze for up to 2 months. Reheat gently before serving.