Rinse the brown rice and quinoa under cold water. In a large pot, combine 2 cups of brown rice with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. For quinoa, combine 1 cup with 2 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes.

Preheat the oven to 400?F (200?C). Season the chicken breasts with olive oil, salt, black pepper, garlic powder, and paprika. Place on a baking sheet and bake for 25-30 minutes until cooked through. Let cool, then slice.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped broccoli, diced bell peppers, and sliced carrots. Saut? for about 5-7 minutes until tender.

In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet, scramble the eggs until fully cooked, about 3-4 minutes.

Divide the cooked grains, saut?ed vegetables, sliced chicken, black beans, and scrambled eggs evenly among the food storage containers. Seal and refrigerate for up to 5 days.