In a large pot, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add cubed chicken breast and cook until browned and cooked through, about 7-10 minutes.

Add broccoli, bell peppers, and zucchini to the skillet. Season with garlic powder, onion powder, salt, and black pepper. Sauté for an additional 5-7 minutes until vegetables are tender.

Divide the cooked quinoa evenly among meal prep containers. Top with the chicken and vegetable mixture.

Let cool before sealing containers and refrigerating.