Preheat the oven to 400°F (200°C).
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
While the quinoa cooks, place the chicken breasts on a baking sheet. Drizzle with 1 tablespoon olive oil and season evenly with paprika, garlic powder, salt, and black pepper.
Bake the chicken in the preheated oven for 20 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes, then slice into strips.
Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, shred the carrots, and steam the broccoli florets until tender but still crisp, about 4-5 minutes.
In a small bowl, whisk together the lemon juice and 2 tablespoons extra virgin olive oil to make the dressing.
Divide the cooked quinoa evenly into 4 meal prep containers.
Top each container with sliced chicken, cherry tomatoes, cucumber, shredded carrots, steamed broccoli, and sprinkle with chopped parsley.
Drizzle the lemon olive oil dressing evenly over each bowl.
Seal the containers and refrigerate. Consume within 4 days for optimal freshness.