Begin by cutting the chicken breasts into bite-sized pieces.

In a large bowl, whisk together olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss the chicken pieces in this mixture until they are well coated.

Heat a non-stick skillet over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes until golden brown and cooked through.

While the chicken is cooking, bring a separate pot of water to a boil. Add the broccoli florets and blanch for about 2 minutes. Drain and set aside.

In meal prep containers, start with a base of cooked quinoa. Layer the cooked chicken on top, followed by blanched broccoli and cherry tomatoes.

If desired, add a sprinkle of grated Parmesan cheese and a drizzle of balsamic glaze over the assembled bowls.

Let everything cool before sealing the containers. Store in the refrigerator for up to 4 days.