Cook the quinoa: Rinse 1 cup quinoa under cold water in a fine-mesh strainer. Add to a saucepan with 2 cups broth (or water) and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and rest, covered, 5 minutes. Fluff with a fork.

Prep the chicken: Pat the chicken dry. In a bowl, toss with 1 tablespoon olive oil, paprika, oregano, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. If you like heat, add a pinch of red pepper flakes.

Sear the chicken: Heat a large skillet over medium-high with 1 tablespoon olive oil. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and tent loosely with foil.

Cook the broccoli: In the same skillet, add another drizzle of olive oil if needed. Add broccoli florets with a pinch of salt and pepper. Cook 3–4 minutes, stirring, until bright green and crisp-tender. If you prefer softer broccoli, splash in 2 tablespoons water and cover for 1–2 minutes to steam.

Make the lemon-garlic drizzle: In a small bowl, whisk 1 tablespoon olive oil, minced garlic, lemon zest, and lemon juice. Season with salt and pepper. For a tangy kick, whisk in Dijon. For a mellow sweetness, add honey.

Combine: Return chicken to the skillet with broccoli. Pour in half the lemon-garlic drizzle and toss over low heat for 30–60 seconds to coat. Taste and adjust salt, pepper, or lemon.

Assemble bowls: Divide quinoa among bowls. Top with chicken and broccoli. Spoon over the remaining drizzle. Finish with chopped parsley, sliced almonds, or feta if using.