Step 1

Line a large baking sheet with tin foil and preheat oven to 400°F. Prepare broccoli and asparagus by chopping them to size, then tossing them in a drizzle of olive oil until evenly coated. Place each vegetable on opposite sides of the baking sheet and sprinkle with salt, pepper, garlic powder and dried rosemary.

Step 2

Prep chicken tenders — drizzle front side with olive oil, massage in, then sprinkle with salt, pepper, garlic powder and dried rosemary. Turn over and repeat process on the other side. Transfer to the center of the baking sheet.

Step 3

Prep mushrooms the same way that you did the asparagus and broccoli — chop to size, toss with olive oil, then transfer to pan and sprinkle with seasonings. The mushrooms will go in the center of the pan, surrounding the chicken tenders.

Step 4

Place baking sheet in oven for about 15 minutes. Toss asparagus about half-way through cooking.

Step 5

Optional Quinoa: While the chicken and veggies are cooking, prepare the quinoa. In a medium-sized saucepan, add 1 cup tri-color quinoa to 1 cup chicken broth and 1 cup water. Bring to a boil, then reduce heat and cover. Let simmer until all liquid is absorbed, about 15 minutes.

Step 6

This makes about 4 portions, so portion out your meal evenly into your Tupperware (or whatever you like to take your meals in). Place down 1/4 of the quinoa (optional), put 1-2 pieces of chicken on top, top chicken with mushrooms, and add broccoli and asparagus — or mix it up in whatever manner you choose if you get bored with the same meal everyday!