Work Week Lunch

1 Preheat the oven to 375 F (190 C). 
2 Mix the paprika, oregano, onion powder, salt and pepper in a small bowl. Place the chicken breast to a baking dish on a sheet pan. Drizzle both sides with olive oil. Sprinkle half of the spice mixture on the chicken breast and rub it in gently with your fingers or the back of a spoon, then flip it over and repeat on the other side. Bake uncovered for 20-30 minutes, depending on how thick the chicken breast is. No need to flip it halfway.
3 Prepare the vegetables for the salad while the chicken bakes and set aside.
4 Then prepare the dressing: in a measuring cup, add the olive oil, soy sauce, mustard lemon juice an brown sugar. Whisk with a fork and taste it, then adjust the flavors as needed (I added a little more mustard and brown sugar). If you're NOT using mason jars, transfer the dressing to a small meal prep container or small individual dressing containers for storage. 
5 When the chicken is done, allow it to cool for 10-15 minutes. Then shred it with two forks OR chop it into small bite size pieces. Totally up to you! 
6 IF USING MASON JARS! Here's how to assemble: divide the mustard dressing between the mason jars first. Then add the sliced carrot, followed by a layer of chicken. Then add the spinach, followed by apples, pepitas and feta cheese if using. 
7 IF USING REGULAR CONTAINERS! Here's how to assemble: Add the spinach to the bottom of the container, followed by the carrots, chicken, apple, peptias an feta cheese if using wherever they fit in your containers. Only add dressing right before eating!