Prepare quinoa or brown rice according to package instructions. Allow it to cool completely before assembling the meal prep containers.
Dice the tomatoes and cucumbers, slice the roasted peppers and onions, and chop the parsley.
Grill or cook the chicken breast until fully cooked, then slice into strips. If using chickpeas, rinse and drain well.
To make the dressing whisk together olive oil, red wine vinegar, lemon juice, salt, and black pepper in a small bowl.
Divide the quinoa or rice evenly between containers. Top with vegetables, protein, parsley, and grated sirene cheese.
Keep the dressing separate until serving for the freshest texture. Refrigerate for up to 3 days.
