Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a bowl, then coat the chicken breasts in this mixture. Allow the chicken to marinate for about 10 minutes to absorb the flavors.
Warm a large skillet over medium heat and place the marinated chicken inside. Cook each side for 5 to 6 minutes until the chicken turns golden brown and is fully cooked through.
Add the rinsed quinoa to the skillet with the chicken drippings. Stir continuously for 2 minutes to toast the quinoa lightly and bring out its nutty aroma.
Pour in the chicken broth, stirring gently to combine, then bring the mixture to a rolling boil. Cover the skillet, reduce heat to low, and simmer for 15 minutes until the quinoa is tender and has absorbed the liquid.
Nestle the cooked chicken on top of the quinoa, cover the skillet, and let it sit off the heat for 5 minutes. This resting period lets the flavors meld beautifully.
Serve the dish topped with chopped fresh parsley, cherry tomatoes, and a sprinkle of red pepper flakes for an added pop of color and spice. Enjoy warm for a comforting meal.
