Bring 2 cups of chicken stock to a boil. Add quinoa and cover. Let cook about 15 minutes. Drain well and set aside.
Season chicken breasts with garlic pepper and herb seasoning along with about 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil. Set aside.
Throw all the veggies in a large bowl and toss with remaining olive oil, salt, and pepper.
Pre-heat grill to at least 450-500F.
Place sweet potatoes and asparagus onto grill first. Cook approximately 5 minutes on each side, or until tender. Remove from grill and set aside.
Next, add peppers and Brussels sprouts into a grill pan or basket. Toss occasionally until slightly charred and tender, approximately 10 minutes.
Lastly, add the chicken. Allow to cook at least 5-7 minutes on each side (depending on the thickness). Then remove from grill and slice thinly.
Store veggies and chicken in a large container and quinoa in large bowl in the refrigerator until ready to use.
Make your own bowl and top with garlic sauce (recipe below)
