Place your cubed chicken in a medium bowl. Toss the chicken with one tablespoon of olive oil, the dried oregano, dried thyme, salt, and pepper. Ensure every piece of chicken is evenly coated with the herb mixture to maximize flavor during the searing process.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer. Cook for about 5 to 6 minutes, turning occasionally, until the chicken is golden brown on all sides. Once browned, remove the chicken from the skillet and set it aside on a plate; it will finish cooking later with the quinoa.

In the same skillet, add the minced garlic and the rinsed quinoa. Sauté for about 1 to 2 minutes. Toasting the quinoa briefly gives it a nutty depth of flavor and helps it stay fluffy rather than mushy. Make sure to stir constantly so the garlic does not burn.

Pour the chicken broth, lemon juice, and lemon zest into the skillet with the quinoa. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor lives. Bring the liquid to a boil, then reduce the heat to low. Add the seared chicken back into the pan, cover with a tight-fitting lid, and simmer for 15 to 18 minutes, or until the quinoa is tender and the liquid is absorbed.

Remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the quinoa perfectly. Remove the lid and fluff the mixture with a fork. Stir in the fresh chopped parsley and garnish with extra lemon slices if desired. Serve immediately while hot.