Cook the brown rice according to package instructions. In a separate pot, cook the quinoa as per package directions.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and season with salt, pepper, and garlic powder. Cook until no longer pink, about 6-7 minutes per side. Remove and let rest before slicing.

In the same skillet, add ground turkey and season with cumin and paprika. Cook until browned and cooked through, about 8-10 minutes.

On a baking sheet, toss broccoli, bell peppers, and carrots with remaining olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender.

In the last 5 minutes of roasting, add spinach to the baking sheet to wilt.

Divide the cooked grains, proteins, and vegetables evenly among the meal prep containers. Store in the refrigerator for up to 5 days.