Place a chicken breast on a baking sheet or tray, spray olive oil all over the chicken.
Season the chicken with any spices such as salt and pepper.
Bake the chicken for 25 to 30 minutes at 425°F in the oven.
Shred the baked chicken into small strips.
Take a pan, add some tomato sauce or tomato paste to the pan, add the baked chicken strips.
Mix and toss the chicken well.
In a separate pan, toss or slightly roast the bell peppers by adding some olive oil, salt and pepper.
Take meal prep containers with different sections.
Place 1 cup cooked quinoa in one section, roasted peppers in second section and cooked chicken in the third section.
Cover the container and store in the fridge for not more than 3 or 4 days.
When required just microwave and enjoy the ready to eat food for luch or dinner.