Ingredients 

16 oz. cooked quinoa/brown rice (I use Seeds of Change brand)

4 cups roasted asparagus chopped

4 cups roasted broccoli florets

4 cups cauliflower florets

4 8 oz. grilled chicken breast (I use a taco/lime seasoning) 

Instructions 

1. Cook brown rice/quinoa according to the package directions. 
2. Roast veggies with olive oil salt and pepper until tender crisp. 
3. Grilled chicken breast until cooked through. 
4. Divide among 4 grab and go containers. 
5. Enjoy!