In a food processor add the roasted red peppers, 2 Tbsps olive oil, fresh garlic cloves to taste (I like a lot of garlic!),paprika, and cumin.

Process until smooth, taste test, then season with sea salt and pepper to your taste and pulse a few more times to combine really well.

Heat your remaining tablespoon of olive oil in a large skillet over medium-high heat.

Cook the ground chicken until golden brown and cooked through, stirring with a wooden spoon and breaking it up as you go.

Stir in the chickpeas, dried oregano, and season to your taste with sea salt a freshly ground pepper if desired.

Allow it to cool in the pan while assembling your meal prep bowls.

Divide your chopped cucumber, tomatoes, onion, feta, and olives equally among 4 meal prep containers.

Top equally with your chicken and chickpea mixture then drizzle with your roasted red pepper sauce as desired and garnish with chopped fresh parsley.

Refrigerate for up to 3 days.

Enjoy cold or room temperature.