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)

Combine all ingredients into blender and pulse until smooth. Adjust salt and pepper as needed. Store in jar.