Preheat the oven to 425°F (220°C).
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender.
Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, place the diced red bell pepper, zucchini, yellow squash, and broccoli florets on a large baking sheet.
Drizzle 1 tablespoon olive oil over the vegetables, then sprinkle with dried oregano, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
Meanwhile, pat the chicken breasts dry with paper towels.
In a small bowl, mix garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Rub 1 tablespoon olive oil over the chicken breasts, then evenly coat them with the seasoning mixture.
Heat a large skillet over medium heat and cook the chicken breasts for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove chicken from the skillet and let rest for 5 minutes before slicing into strips.
Divide the cooked quinoa evenly among 4 meal prep containers.
Top each container with equal portions of roasted vegetables and sliced chicken.
Drizzle each bowl with fresh lemon juice before sealing the containers.
Store the meal prep bowls in the refrigerator for up to 4 days.