Instructions

1. 1

   Preheat the oven to 400°F (200°C). Season chicken with salt, pepper, garlic powder, and smoked paprika. Place on a baking sheet lined with parchment paper and roast for 25–30 minutes, until juices run clear and the edges are lightly golden. Let rest 5 minutes before slicing.

2. 2

   Toss broccoli, bell peppers, zucchini, and onion with olive oil, salt, and pepper. Spread on a second baking sheet and roast alongside the chicken for 20–25 minutes, turning halfway, until tender and lightly caramelized.

3. 3

   While roasting, cook quinoa or brown rice according to package instructions. Fluff with a fork and season lightly with salt.

4. 4

   Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer 9–11 minutes. Transfer to ice water, peel, and halve.

5. 5

   Divide grains among 4–5 containers. Layer with roasted vegetables, sliced chicken, black beans, and a dollop of Greek yogurt. Add eggs on the side for breakfast-style options or snacks.