Cook the Quinoa:

1. In a medium saucepan, bring the broth or water to a boil.
2. Add the rinsed quinoa, cover, and reduce heat to low.
3. Simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy. Let it sit off heat for 5 minutes, then fluff with a fork.

Grill the Chicken:

1. Rub your chicken breasts down with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper.
2. Grill on medium-high heat (outdoor grill or stovetop grill pan) for 5–7 minutes per side, or until cooked through.
3. Let rest 5 minutes, then slice into strips or bite-size chunks.

Sauté or Roast the Veggies:

1. You can lightly sauté the zucchini, squash, and bell pepper in a splash of olive oil OR roast ’em at 400°F for 20 minutes — just till tender and golden.
2. Keep the tomatoes and carrots fresh and crunchy, and throw in the spinach raw for that clean, crisp texture.

Whisk the Dressing:

1. In a small bowl or mason jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt & pepper.

Assemble Your Meal Prep Bowls:

1. Start with a bed of quinoa.
2. Add your grilled chicken and a rainbow of veggies on top.
3. Drizzle with that zippy lemon dressing.
4. Optional: sprinkle with feta or sliced avocado if you’re feelin’ fancy.