Rinse the quinoa. Place 1 cup quinoa in a fine mesh sieve and rinse under cold water for 30–60 seconds. This removes bitterness and helps the grains stay fluffy.

Cook the quinoa. In a medium pot, add the rinsed quinoa and 2 cups broth (or water) with a pinch of salt. Bring to a simmer, cover, and cook on low for 15 minutes. Turn off heat and let it steam, covered, for another 5 minutes. Fluff with a fork.

Prep the chicken. Pat the chicken dry with paper towels. Season both sides with 1–1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika if using.

Make the lemon-herb mix. In a small bowl, combine the zest of 1 lemon, juice of 2 lemons (about 1/3 cup), 2 tablespoons olive oil, minced garlic, parsley, and thyme. Stir to combine.

Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. When hot, add the chicken in a single layer. Sear 4–5 minutes on the first side until golden, then flip and cook another 3–4 minutes. Reduce heat to medium.

Glaze with lemon-herb mix. Pour most of the lemon-herb mixture into the skillet (reserve 1–2 tablespoons for finishing). Let it bubble for 1–2 minutes, turning the chicken to coat. If using butter, swirl in 1 tablespoon for a glossy finish.

Check doneness. Cook until the chicken reaches an internal temp of 165°F (74°C). If the sauce reduces too quickly, add a splash of broth or water to loosen it.

Optional veggies. Toss in a few handfuls of baby spinach to wilt in the pan, or quickly sauté halved cherry tomatoes or blanched asparagus in a separate pan with olive oil, salt, and pepper.

Finish and rest. Turn off heat. Spoon the reserved lemon-herb mix over the chicken. Let rest 3–5 minutes so the juices settle.

Serve. Divide the quinoa among plates, top with chicken and any pan juices, and add the optional veggies. Garnish with extra parsley and a few lemon slices if you like.