1. Pat the chicken breasts dry with paper towels. Slice each breast horizontally to create thinner cutlets, about 1/2 inch thick. This helps them cook faster and more evenly. In a medium bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until well coated.

2. Preheat your oven to 400 F (200 C). On a large baking sheet, spread the broccoli florets and sliced red bell pepper in a single layer. Drizzle with a little olive oil, salt, and pepper. Roast for 10-12 minutes, or until the vegetables are tender-crisp and slightly charred at the edges.

3. While the vegetables are roasting, heat a large non-stick skillet over medium-high heat. Add the seasoned chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F/74 C). Remove the chicken from the skillet and set aside to rest for a few minutes.

4. Pour the low-sodium chicken broth into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. Stir in the fresh lemon juice.

5. Divide the cooked quinoa (or brown rice) among serving bowls. Top each with the roasted vegetables and sliced chicken.

6. Drizzle the lemon-chicken broth sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving immediately.