Slice chicken breasts into uniform 1-inch cubes to ensure even cooking and faster heat penetration.

In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.

Add chicken cubes to the marinade and toss until thoroughly coated; allow to marinate for 15 minutes at room temperature or up to 2 hours refrigerated.

Heat a large non-stick skillet or cast-iron pan over medium-high heat until the surface is shimmering.

Transfer chicken to the skillet in a single layer, working in batches if necessary to avoid crowding and steam-trapping.

Sauté chicken for 8 to 10 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F (74°C).

Remove from heat and garnish with fresh parsley to enhance micronutrient profile and flavor.

Divide chicken equally into four airtight meal prep containers and allow to cool slightly before sealing and refrigerating.