1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Ensure each piece is well-seasoned.

2. Cook the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed 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. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

3. Sear the Chicken: While the quinoa cooks, heat a large skillet or grill pan 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). Remove from the pan and let it rest for a few minutes before slicing.

4. Roast or Steam Vegetables: Preheat your oven to 400 F (200 C) if roasting, or prepare a steamer basket. If roasting, toss the broccoli florets and sliced red bell pepper with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp. If steaming, steam the broccoli and bell pepper until tender but still vibrant.

5. Prepare the Dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, and 1/4 cup extra virgin olive oil. Season with a pinch of salt and pepper to taste.

6. Assemble the Meals: Divide the cooked quinoa among your serving plates or meal prep containers. Top with sliced chicken breast, roasted or steamed vegetables, and halved cherry tomatoes. Drizzle generously with the prepared dressing. Garnish with fresh chopped parsley.