1. Prepare the Chicken: Preheat your oven to 400 F (200 C). Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, oregano, basil, salt, and pepper until evenly coated.

2. Roast the Chicken: Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the internal temperature reaches 165 F (74 C) and the chicken is no longer pink in the center. Once cooked, remove from the oven and let it rest for 5 minutes before slicing or dicing. This helps keep the chicken juicy.

3. Prepare the Vegetables: While the chicken roasts, toss the broccoli florets and sliced bell peppers with a drizzle of olive oil, a pinch of salt, and pepper on a separate baking sheet.

4. Roast the Vegetables: Add the seasoned vegetables to the oven during the last 15-20 minutes of the chicken’s cooking time, or until they are tender-crisp and slightly charred. You want them cooked through but still retaining some bite.

5. Assemble the Meals: Once the chicken and vegetables are cooked and slightly cooled, it’s time to assemble your meal prep containers. Divide the cooked quinoa evenly among 4-6 containers.

6. Add Protein and Veggies: Distribute the sliced or diced chicken over the quinoa in each container. Then, add a generous portion of roasted broccoli and bell peppers. Top each container with halved cherry tomatoes and a drizzle of lemon juice. Garnish with fresh parsley if desired.

7. Cool and Store: Allow the assembled meals to cool completely before sealing the containers and refrigerating. This prevents condensation and helps maintain freshness.