In a large pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

In a skillet, heat olive oil over medium heat. Add the cubed chicken breast and season with garlic powder, paprika, salt, and black pepper. Cook for 10-12 minutes until fully cooked and golden brown.

Preheat the oven to 400°F (200°C). Spread the mixed vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender.

In meal prep containers, divide the cooked quinoa, chicken, and roasted vegetables evenly. Top with a dollop of Greek yogurt before sealing the containers.