In a cooking pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Fluff with a fork.

Season the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill over medium heat for 6-7 minutes on each side until fully cooked. Let rest before slicing.

In a skillet, heat a tablespoon of olive oil over medium heat. Add bell peppers, broccoli, and carrots. Sauté for 5-7 minutes until tender. Add spinach and cook until wilted.

In meal prep containers, divide the quinoa, grilled chicken, and sautéed vegetables evenly. Drizzle with balsamic vinegar before sealing.