In a mixing bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Add chicken breasts, ensuring they are fully coated. Allow to marinate for at least 10 minutes.

Heat a skillet over medium heat. Add a splash of olive oil if needed. Place marinated chicken in the skillet and sear for about 5-6 minutes on each side or until golden brown and internal temperature reaches 165°F. Remove from skillet.

In the same skillet, add rinsed quinoa and stir for about 2 minutes. This toasts the quinoa and enhances its nutty flavor.

Pour in chicken broth and bring to a rapid boil. Cover and reduce heat to low, simmer for 15 minutes until quinoa absorbs broth.

After quinoa absorbs broth, nestle the chicken back atop the quinoa, cover again, and let it stand for 5 minutes.

To serve, fluff quinoa with a fork, plate, and top with chicken. Garnish with parsley, cherry tomatoes, or red pepper flakes if desired.