Bring 2 cups chicken broth to a boil in a pot. Add 1 cup quinoa, stir, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

While quinoa cooks, pat 4 chicken breasts dry with paper towels and season both sides with salt and pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken breasts in the pan and sear for 6 minutes on one side without moving them. Flip and cook another 5–6 minutes on the second side until the internal temperature reaches 165°F. Transfer to a plate.

Add the remaining 1 tablespoon olive oil to the same pan. Cut 2 lemons in half and place them cut-side down in the pan. Sear for 2–3 minutes until caramelized and golden. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Fluff the cooked quinoa and stir in 2 tablespoons chopped fresh thyme and 3 tablespoons chopped fresh parsley. Season to taste with salt and pepper.

Divide quinoa among serving bowls. Top each with a seared chicken breast and a caramelized lemon half. Drizzle any pan juices over the chicken and serve warm.