In a medium bowl, prepare the chicken marinade by combining olive oil, lemon juice, garlic powder, dried oregano, and salt. Mix well before adding the chicken breasts; toss until they're fully coated. Allow them to marinate for at least five minutes on the counter or up to twenty-four hours in the refrigerator.

Bring three cups of chicken broth (or water) to a boil in a medium saucepan. Once boiling, add in the couscous along with one teaspoon of olive oil and half a teaspoon of salt. Stir everything together before covering the pan and removing it from heat. Let it stand for five minutes; fluff it with a fork afterward.

Heat an additional tablespoon of olive oil in a cast iron skillet over medium heat. Add your marinated chicken breasts and cook for five to six minutes on each side until they reach an internal temperature of 165°F. Transfer to a cutting board to rest for at least five minutes before slicing into thin strips.

Divide the fluffy couscous into four airtight containers followed by layers of arugula, cherry tomatoes, cucumber, red onion, and kalamata olives. Top each bowl with a generous dollop of hummus and slices of grilled chicken. Sprinkle crumbled feta cheese on top along with minced parsley.

Store the meal prep containers in your fridge for up to four days. When ready to enjoy, simply grab one for an easy and nutritious meal.