Prep the chicken: Pat the chicken breasts dry with paper towels (this helps the marinade cling and promotes browning). If breasts are unevenly thick, butterfly or lightly pound them to an even 1/2–3/4" thickness so they cook evenly.

Make the lemon‑herb marinade: In a bowl whisk together 3 tbsp of the olive oil, the zest and juice of 2 lemons, the chopped thyme + oregano (4 tsp total), the minced garlic (4 cloves), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. The acid from the lemon brightens flavors and the oil carries the herbs — marinating briefly infuses flavor without ‘cooking’ the chicken.

Marinate the chicken: Place chicken in a shallow dish or resealable bag and pour marinade over it, pressing to coat. Marinate at room temperature for 15–20 minutes, or in the refrigerator up to 2 hours. Short marination time is enough because the breasts are thin; over‑marinating in lemon can toughen meat.

While the chicken marinates, prepare the vegetables: Trim asparagus and cut into 1" pieces, measure the peas, thinly slice scallions, chop the mint, and peel carrots into long ribbons with a vegetable peeler. Ribboning gives a silky texture and allows the mint-scallion dressing to coat the carrot evenly.

Blanch the asparagus and peas: Bring a medium pot of salted water to a boil. Add asparagus and cook 45–60 seconds until bright green and just tender; add peas for the final 30 seconds. Immediately plunge into an ice bath to stop cooking and preserve color and snap. Blanching ensures the vegetables are tender-crisp and vividly colored when plated.

Warm and season the quinoa: In a wide skillet, heat 1 tbsp olive oil over medium. Add the cooked quinoa (3 cups) and spread into an even layer; warm for 2–3 minutes without stirring to let excess moisture evaporate so the grains remain fluffy. Stir in blanched asparagus, peas, 2 tbsp sliced scallion, 2 tbsp chopped mint, 1 tbsp lemon juice, pinch of salt and a few grinds of pepper. Warming the quinoa with oil and lemon revives its texture and helps the flavors marry.

Finish the carrot ribbons: In a bowl combine the carrot ribbons, remaining 2 tbsp scallion, 2 tbsp chopped mint, 1/2 tbsp olive oil, 1 tsp lemon juice and a pinch of salt. Toss gently — the dressing softens the ribbons slightly while keeping them fresh and crunchy for contrast on the plate.

Preheat your grill or grill pan: Heat to medium‑high and oil the grates or pan. A very hot surface creates a quick sear that develops color and flavor through the Maillard reaction; that crust also helps seal juices in the chicken.

Cook the chicken: Remove chicken from the marinade and let excess drip off (discard used marinade). Place on the hot grill or pan and cook undisturbed for 4–5 minutes per side for 1/2–3/4" breasts (internal temperature ~74°C / 165°F). If breasts are thicker, sear 3 minutes per side then move to indirect heat or oven at 190°C/375°F until done. Avoid flipping often — one flip gives the best crust.

Rest and finish the chicken: Transfer cooked chicken to a cutting board and rest for 5–7 minutes — resting lets juices redistribute, keeping the meat moist. Brush with the reserved 1 tbsp olive oil and a light squeeze of lemon to gloss and brighten the flavor.

Slice and assemble: Thinly slice the chicken against the grain. Spoon a generous mound of the warm spring vegetable quinoa onto each plate, arrange several chicken slices on top, and tuck minted carrot ribbons to the side. Finish with remaining scallion and mint, a few grinds of black pepper, flaky salt if you like, and a lemon wedge.

Serve: Serve immediately while the quinoa is warm and the chicken still slightly warm. The contrast of warm grains and cool carrot ribbons gives pleasant temperature and texture variety.