Prepare Chicken:

• Season the chicken breasts with salt, pepper, and olive oil.
• Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature reaches 165°F / 74°C). Cooking time may vary depending on the thickness of the chicken breasts. Remove from grill and let rest for a few minutes before slicing.

Cook Quinoa:

• While the chicken is grilling, rinse the quinoa under cold water.
• In a medium saucepan, bring the chicken broth (or water) to a boil.
• Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Prepare Roasted Vegetables:

• In a bowl, toss the bell pepper strips, zucchini slices, and red onion wedges with olive oil, salt, pepper, dried oregano, and garlic powder until evenly coated.
• Spread the vegetables on a baking sheet lined with parchment paper or foil.

Roast Vegetables:

• Place the baking sheet in the oven and roast at 400°F / 200°C for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Assemble the Dish:

• Divide the cooked quinoa among serving plates or bowls.
• Arrange the sliced grilled chicken and roasted vegetables on top of the quinoa.

Garnish and Serve:

• Garnish with chopped fresh parsley or cilantro, if desired.
• Serve immediately and enjoy your flavorful and nutritious grilled chicken with quinoa and roasted vegetables!