Prep and measure everything. Rinse the quinoa in a fine-mesh sieve under cold running water until the water runs clear — this removes the natural bitter coating (saponin) and prevents off-flavors. Trim woody ends from the asparagus by snapping the base or trimming 1–2 cm with a knife so the spears cook evenly.

Make the lemon-garlic herb marinade for the chicken: in a bowl combine the zest of 1 lemon, 2 tbsp lemon juice (about half a lemon), 2 tbsp olive oil, grated garlic (2 cloves), 2 tbsp chopped parsley, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper and a light pinch of crushed red pepper. Whisk to combine. The acid (lemon) brightens and slightly tenderizes the chicken while the oil transfers fat-soluble flavors; the short marinate infuses but won’t 'cook' the meat the way a very long acidic marinade can.

Butterfly or pound the chicken breasts to a uniform thickness (about 1.5–2 cm) — if you leave one very thick and one thin, they’ll finish at different times. Put the chicken in the marinade, coating both sides. Marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator; avoid more than 3 hours because the acid can make texture mealy.

While the chicken marinates, make the minted pea salsa: place the peas (200 g) in a bowl with 2 tbsp chopped mint, 2 tbsp chopped parsley, the zest of the remaining 1/2 lemon and 1 tbsp lemon juice, 1 tbsp olive oil, a small pinch of sea salt and black pepper. Toss and taste — the peas should be bright and herb-forward. This raw salsa highlights freshness; gently mashing a few peas with the back of a fork loosens starches and creates a slightly saucy texture that clings to the quinoa and chicken.

Start the quinoa: in a medium saucepan bring 480 ml water (or stock) to a boil, add a generous pinch of salt, then stir in the rinsed quinoa. Reduce to a gentle simmer, cover, and cook undisturbed for 12–15 minutes until the water is absorbed. Rest covered off the heat for 5 minutes to steam — this final rest makes the grains fluffy instead of gummy. Finish with 1 tbsp olive oil (or 1 tbsp butter), the remaining 1 tbsp chopped parsley and 1 tbsp lemon juice to brighten the grains.

Blanch the asparagus: bring a large pot of salted water to a rolling boil. Add the trimmed asparagus and cook 1.5–3 minutes depending on thickness — cook until bright green and just tender. Immediately transfer to an ice bath (or very cold running water) to halt cooking and preserve color and a crisp bite. Drizzle with a little olive oil and a pinch of salt before serving or quickly toss on the grill for char (see plating note).

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). Oil the grates or pan lightly to prevent sticking. Remove chicken from the marinade and let excess drip off — excess marinade will cause flare-ups and prevent a proper sear. Sear the breasts 4–6 minutes per side depending on thickness until well-marked and an instant-read thermometer reads 74°C (165°F) at the thickest part. Searing at high heat creates the Maillard crust which concentrates flavor; finishing to temp ensures safety without drying the meat.

Rest the chicken for 5 minutes under loose foil. Resting allows carryover cooking to finish and juices to redistribute so the meat stays moist when sliced. While the chicken rests, gently rewarm quinoa if needed and toss asparagus with a final squeeze of lemon and a small flake of sea salt.

To plate: mound a portion of lemon-parsley quinoa in the center, fan sliced grilled chicken across the top, spoon minted pea salsa over the chicken and to the side, and arrange 3–4 asparagus spears alongside. Finish with a final drizzle of extra-virgin olive oil, a light dusting of chopped mint and parsley, and an optional pinch of crushed red pepper for heat.

Taste and adjust: provide lemon wedges at the table — a fresh squeeze of lemon just before eating lifts the whole dish and balances the olive oil and herbs.