Combine garlic powder, onion powder, smoked paprika, ground cumin, chili powder, and salt into a small bowl. Give everything a good mix until combined. We will used this to season our chicken and peppers.
Start by placing a medium sauce pan over medium high heat. To the sauce pan add your chicken stock, and bring to a boil.
Once it hits a boil add your quinoa to the chicken stock, cover with a lid, and cook according to the instructions on the back of the bag. (Normally 10-15 minutes over medium heat or until the liquid is cooked out of the quinoa). ***TIP: This cooks a lot like rice, so don't freak it will be ok!
Peppers and Chicken
While your quinoa is cooking, turn your oven on to 450 degrees F.
Find two sheet pans. You can line them with parchment paper or I have used a silicone baking mat to prevent my ingredients from sticking.
Thinly slice all your peppers and onion. Place it on the sheet pan. Toss with 2-3 T of avocado oil. Then season the mixture with the Mexican seasoning we made before. I used about 1/2 to 3/4 of the seasoning mixture for the peppers.
On you second sheet pan do the same with the chicken. Toss in avocado oil and season with our Mexican seasoning.
Place both pans into the oven for 8 minutes. After 8 minutes flip the peppers and check the temperature on your chicken. The chicken should read 165 degrees F to be fully cooked. If they aren't done then continue to cook for a couple more minutes. Cook the peppers for another 5 minutes.
This is an optional step but if you like a little char on your peppers, turn your oven to broil and keep the peppers in for 1-2 minutes to char them up a little. Do this after you removed the chicken.
Ok, all your veggies and chicken are done cooking. Remove and let cool. While that is cooling our quinoa should be done cooking as well. ***TIP: I normally cut the chicken cubes in half to give me smaller piece for my bowl, after they have cooked. This is totally optional but it gives you a little more meat per each bowl.
To our quinoa...fluff with a fork. Add chopped cilantro, a juice of one lime, and a pinch of salt.
Now it is time to build our pre made meals. Take 3 heaping T of our cilantro lime quinoa. Top the quinoa with our roasted onion and peppers. Finally top it with chicken and a sprinkle of fresh cilantro. Repeat this process three more times to create four meals for the week.