Preheat the oven to 425°F (220°C).
Rinse the quinoa under cold water until the water runs clear.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
While the quinoa cooks, prepare the chicken. In a small bowl, mix paprika, garlic powder, dried oregano, salt, and black pepper.
Rub the chicken breasts with 1 tablespoon of olive oil and then evenly coat with the spice mixture.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
On a baking sheet, toss the diced red bell pepper, zucchini, and broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.
Slice the rested chicken breasts into strips.
Divide the cooked quinoa evenly among four meal prep containers.
Top each container with roasted vegetables, sliced chicken, halved cherry tomatoes, and sprinkle with chopped fresh parsley.
Allow the bowls to cool before sealing and refrigerating for up to 4 days.