1. 1. Prepare the chicken: Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, oregano, garlic powder, onion powder, salt, and pepper until evenly coated.

2. 2. Cook the quinoa: In a medium saucepan, combine the uncooked quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.

3. 3. Sear the chicken: While the quinoa cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F (74 C)).

4. 4. Saute the vegetables: Once the chicken is cooked, remove it from the skillet and set aside on a cutting board to rest for a few minutes. Add the broccoli florets, sliced red bell pepper, and red onion to the same skillet. Saute for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

5. 5. Slice the chicken: While the vegetables are finishing, slice the rested chicken breasts into strips or bite-sized pieces.

6. 6. Assemble the plates: Divide the cooked quinoa among serving plates. Top with the sauteed vegetables and sliced chicken. If using, sprinkle with crumbled feta cheese and fresh chopped parsley for a pop of color and flavor.