In a saucepan, 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 large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed chicken and season with garlic powder, onion powder, paprika, salt, and black pepper. Cook until the chicken is browned and cooked through, about 10-12 minutes.

Add the broccoli, bell pepper, and zucchini to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender.

Divide the cooked quinoa evenly among 4 meal prep containers. Top with the chicken and vegetable mixture.

Let cool before sealing the containers and refrigerating.