Rinse the brown rice and quinoa under cold water. In a large pot, combine 2 cups of brown rice with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. In another pot, combine 1 cup of quinoa with 2 cups of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Preheat the oven to 400°F (200°C). Season the chicken breasts with olive oil, salt, pepper, and garlic powder. Place on a baking sheet and bake for 25-30 minutes or until cooked through.

Toss the chopped broccoli, bell peppers, and carrots with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 20 minutes, or until tender.

Once everything is cooked, divide the brown rice, quinoa, chicken, and roasted vegetables into food storage containers. Allow to cool before sealing and refrigerating.