1. Prepare the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Season the Chicken: While the quinoa cooks, pat the chicken breasts or thighs dry with paper towels. Slice the chicken into 1-inch thick strips or bite-sized cubes. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

3. Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Ensure the internal temperature reaches 165 F (74 C). Remove the chicken from the skillet and set aside.

4. Roast the Vegetables: Preheat your oven to 400 F (200 C). On a large baking sheet, toss the broccoli florets and sliced red bell pepper with a drizzle of olive oil, salt, and pepper. Roast for 12-15 minutes, or until the vegetables are tender-crisp and slightly charred.

5. Assemble the Bowls: Once all components are cooked, allow them to cool slightly. Divide the cooked quinoa evenly among four meal prep containers. Add equal portions of the cooked chicken, roasted broccoli, and red bell pepper to each container.

6. Add Fresh Tomatoes and Garnish: Top each bowl with a quarter of the halved cherry tomatoes. If desired, sprinkle with fresh chopped parsley and include a lemon wedge for a burst of freshness when serving. Secure the lids on your containers and refrigerate.