Prep the marinade. In a bowl, whisk together the zest and juice of 2 lemons, 3 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon chopped fresh thyme, 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.

Flatten the chicken for even cooking. Place chicken breasts between sheets of parchment and gently pound to an even 1/2–3/4 inch thickness. This helps prevent dry spots and ensures quick, even grilling.

Marinate. Add chicken to the marinade, turn to coat, and let sit 20–30 minutes at room temperature, or up to 4 hours in the fridge. Don’t go overnight—too much acid can make the texture mealy.

Rinse and cook the quinoa. Rinse 1 cup quinoa under cold water for 30 seconds to remove bitterness. Bring 2 cups broth or water to a boil, add a pinch of salt, stir in quinoa, reduce heat to low, cover, and cook 15 minutes. Turn off heat and let stand 5 minutes, covered. Fluff with a fork.

Preheat your grill or pan. Heat a gas grill to medium-high or preheat a grill pan/cast-iron skillet until very hot. Lightly oil the grates or pan.

Grill the chicken. Shake off excess marinade and place chicken on the hot surface. Cook 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest 5 minutes to keep juices in.

Make a quick herb finish. Toss 2 tablespoons chopped parsley and 1 teaspoon lemon zest with 1 tablespoon olive oil and a pinch of salt. Spoon over the chicken or stir into the quinoa for extra brightness.

Build the plate. Spoon quinoa onto plates, slice the chicken, and serve on top. Add fresh extras like halved cherry tomatoes, a handful of baby spinach, or crumbled feta if you like. A final squeeze of lemon and a drizzle of olive oil makes it pop.