Pat chicken breasts dry with paper towels. Combine minced garlic, lemon juice, olive oil, salt, pepper, and dried herbs in a small bowl. Rub mixture evenly over chicken fillets and marinate for 15–20 minutes.

Heat a large skillet or grill to medium-high heat. Cook marinated chicken for 6–7 minutes per side until internal temperature reaches 165°F. Remove from heat and rest for 3 minutes.

Toss all vegetables with ½ tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

Roast vegetables in a preheated 400°F oven for 20–25 minutes, stirring halfway through, until tender with caramelized edges.

Cook quinoa according to package directions. Fluff with a fork and season with salt and pepper.

Divide cooked quinoa among plates as the base. Arrange roasted vegetables around quinoa and top with sliced chicken breast. Garnish with fresh parsley and lemon juice.

Serve immediately while warm. Store leftovers in airtight containers in the refrigerator for up to 3 days.