Preheat your grill or grill pan over medium heat. If using a baking sheet for roasting vegetables, also preheat your oven to 425°F (220°C).

In a mixing bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning mixture evenly over the chicken breasts.

Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing.

While the chicken is cooking, rinse the quinoa under cold water. In a pot, combine the quinoa and water or chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

For the vegetables, place the mixed vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized. Drizzle with balsamic vinegar if desired.

Once everything is cooked, portion the sliced chicken breast, roasted vegetables, and quinoa into meal prep containers for easy access throughout the week.

You can customize the vegetables based on what you have on hand or your personal favorite.

Add some fresh herbs or a squeeze of lemon juice for added flavor before serving.

Store the meal prep containers in the refrigerator for up to 4 days.