Preheat the oven to 400F. Prepare 2 large sheet pans.

Dice potatoes into 3/4" pieces. Place in a large bowl.

Now, in a small bowl, combine parmesan, garlic, onion, paprika powder, oregano and 1/4 tsp salt.

Add this mixture to the bowl with potatoes and add 1 tbsp of olive oil.

Toss potatoes until they're completely covered.

Spread them on the baking sheet and bake in the oven for 30 minutes, flip them midway. Make sure they golden up and crispen up, so you might want to bake them a little longer if they're not there.

While the potatoes are roasting, add the broccoli into a large bowl, cover with 1 tbsp of olive oil, then add 1/4 tsp of salt and 1/4 tsp black pepper. Toss to cover the broccoli.

Spread broccoli on the baking sheet and pop into the same oven and bake for 20 minutes. Stir midway and bake until the broccoli browns up.

Slice every chicken breast lengthwise to create thinner pieces.

In a small bowl combine all of the chicken seasonings.

Cover the chicken with the seasoning on both sides.

Heat up a large skillet over medium heat. Add in the remaining 1 tbsp of olive oil. Add in the chicken breasts and cook for 5-6 minutes on each side until they brown up and cook through.

Place the chicken on cutting board and let them rest for about 5 minutes. Then, slice into strips.

Once the veggies and chicken is cooked, divide them into 4 food containers. Start with potatoes, then broccoli, and finally chicken. Add 2 tbsp of ranch dressing to 4 small containers and place them inside the meal prep containers. Drizzle with it before serving.

Refrigerate and consume within 3-4 days.