Rinse the quinoa under cold water. In a large pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken breast, garlic powder, cumin, salt, and pepper. Cook for 6-8 minutes until chicken is cooked through.

Preheat the oven to 400°F (200°C). On a baking sheet, toss broccoli, bell peppers, and carrots with remaining olive oil and season with salt and pepper. Roast for 20 minutes, stirring halfway through.

In meal prep containers, divide cooked quinoa, chicken, black beans, and roasted vegetables evenly. Store in the refrigerator for up to 4 days.