Make the marinade: In a bowl, whisk together lemon zest and juice, olive oil, garlic, Dijon, honey, oregano, thyme, red pepper flakes, salt, and pepper.

Marinate the chicken: Pound chicken to even thickness. Add to a zip-top bag or shallow dish, pour in the marinade, and coat well. Chill for at least 30 minutes (up to 8 hours).

Cook the quinoa: Rinse quinoa under cold water. Combine 1 cup quinoa with 2 cups water or broth. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest covered for 5 minutes, then fluff with a fork.

Prep the veggies: Cut bell pepper and zucchini into chunks, slice red onion, and break broccoli into small florets. Toss with olive oil, salt, and pepper.

Roast the veggies: Spread on a sheet pan. Roast at 425°F (220°C) for 18–22 minutes, adding cherry tomatoes for the last 8 minutes. Veggies should be tender with caramelized edges.

Grill the chicken: Heat a grill or grill pan to medium-high. Remove chicken from marinade and shake off excess. Grill 5–7 minutes per side, until the internal temp reaches 165°F (74°C). Rest 5 minutes, then slice.

Assemble the bowls: Add a scoop of quinoa, top with roasted veggies and sliced chicken. Finish with chopped parsley, a squeeze of lemon, and any optional toppings like feta or avocado.

Taste and adjust: Add a pinch of salt, cracked pepper, or extra lemon if needed. Serve warm.