Step 1: Cook the brown rice according to package directions. Fluff with a fork and set aside to cool.
Step 2: Prepare the chicken. Cut chicken breasts into bite-sized pieces. In a bowl, toss with 1 tbsp olive oil, 1/2 tsp garlic powder, salt, and pepper. Bake at 400°F (200°C) for 20-25 minutes or pan-fry until cooked through.
Step 3: Roast the sweet potatoes and other vegetables. Cube sweet potatoes and toss with 1 tbsp olive oil, salt, and pepper. Chop broccoli, asparagus, bell peppers, and onion. Toss with 1 tbsp olive oil, 1/2 tsp Italian herbs, salt, and pepper. Roast all vegetables on separate baking sheets at 400°F (200°C) until tender and slightly caramelized (20-30 minutes).
Step 4: Prepare the honey lemon sauce. In a small bowl, whisk together honey, lemon juice, 1/4 tsp garlic powder, and a pinch of salt. Set aside.
Step 5: Assemble the meal prep bowls. Divide cooked brown rice among 4-5 airtight containers. Add portions of cooked chicken, roasted sweet potatoes, and mixed roasted vegetables to each container.
Step 6: Store and serve. Drizzle honey lemon sauce over the chicken and veggies (or pack separately). Add black beans to burrito bowls. For serving, add fresh salsa and avocado slices just before eating to maintain freshness. Refrigerate immediately and consume within 3-4 days.