Cut the chicken breast into 1-inch cubes and place in a bowl or zip-top bag. Mince the garlic cloves and zest the lemon, then juice it to get about 3-4 tablespoons of juice. In a separate bowl, whisk together 5 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper to create the marinade. Pour the marinade over the chicken, toss to coat evenly, and let sit for at least 30 minutes at room temperature—this develops flavor while you prepare the other components.

While the chicken marinates, bring a pot of salted water to a boil (use about 2 cups water with 1 teaspoon salt). Add the quinoa and cook for 8-10 minutes until the water is absorbed and the grains are tender with the spiral germ just beginning to separate. Remove from heat and let the quinoa rest in the covered pot for 5-10 minutes—this allows any remaining moisture to be absorbed and keeps the grains fluffy.

While the quinoa cooks, cut the broccoli into small 1/2-inch florets and halve the tomatoes. I find smaller florets cook more evenly and create better texture in the bowl. Keep the vegetables separate and ready to add to the pan.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve any excess liquid) and sear in the hot skillet for 10-12 minutes, stirring occasionally, until the chicken is golden brown and cooked through. In the final 2-3 minutes, add the broccoli florets and tomato halves directly to the pan with the chicken, stirring gently to coat them in the remaining marinade and pan juices. The vegetables should be just warmed through and slightly caramelized—not fully cooked, which keeps them fresh and tender.

Divide the cooked quinoa from Step 2 between serving bowls, creating an even base. Top each bowl with the seared chicken and warm vegetables from Step 4, distributing them evenly. Crumble the feta cheese over the top and finish with a sprinkle of fresh chopped parsley. I like to add a light drizzle of extra olive oil and a pinch of fresh pepper just before serving for brightness.