Prep the basics. Rinse the quinoa under cold water in a fine-mesh strainer. Pat the chicken dry and season both sides with salt and pepper. Zest the lemon, then cut it in half and juice it.

Sear the chicken. Heat 1 tablespoon of olive oil in a heavy pot or deep skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side until lightly browned. Don’t cook it through yet. Transfer to a plate.

Sauté the aromatics. Reduce heat to medium. Add the remaining olive oil, onion, and carrots. Cook for 3–4 minutes until slightly softened. Stir in the garlic and cook 30 seconds until fragrant.

Toast the quinoa. Add the rinsed quinoa to the pot and stir for 1 minute. This helps it turn fluffy and absorb flavor.

Build the flavor base. Add the oregano, thyme, bay leaf if using, lemon zest, and a pinch of red pepper flakes if you like heat. Stir to coat the quinoa and vegetables.

Add liquids. Pour in 2 cups of chicken broth and the lemon juice. Scrape the bottom of the pot to release any browned bits. Taste the liquid and season with salt and pepper.

Nestle in the chicken. Return the seared chicken (and any juices) to the pot. Bring to a gentle simmer.

Cover and cook. Reduce heat to low, cover, and cook for 15 minutes. Avoid lifting the lid during this time.

Add the greens. After 15 minutes, quickly lift the lid and stir in the spinach (and peas if using). If the pot looks dry, splash in up to 1/2 cup more broth. Cover and cook another 5 minutes, or until the quinoa is fluffy and the chicken is cooked through.

Rest and fluff. Turn off the heat and let everything rest, covered, for 5 minutes. Remove the bay leaf. Fluff the quinoa with a fork and slice or shred the chicken if you prefer.

Finish and serve. Taste and adjust seasoning. Add more lemon juice if you want extra brightness. Garnish with chopped parsley and serve warm.