Make the lemon-herb marinade (and dressing). In a medium bowl whisk together 45 ml (3 tbsp) olive oil, 45 ml (3 tbsp) lemon juice, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp cracked black pepper and 1/2 of the chopped herbs (about 20 g combined). This doubles as the chicken marinade and the base of the bowl dressing — marinating infuses flavor and the acid begins to tenderize the chicken while the olive oil keeps it moist.

Marinate the chicken. Place the thinly pounded chicken breasts in a shallow dish or zip-top bag, pour over the marinade, turn to coat and let sit 10–20 minutes at room temperature (or up to 2 hours in the fridge). Why: quick room-temp marination gives flavor without over-acidifying; if you marinate too long the lemon can make the surface mealy.

Rinse and toast the quinoa. Place the quinoa in a fine-mesh sieve and rinse under cold water until runoff is clear to remove bitter saponins. Drain. In a medium saucepan, heat 1 tsp olive oil over medium heat, add the quinoa and toast, stirring, for 1 minute to add a subtle nutty aroma — toasting enhances flavor and separates grains so the finished quinoa is fluffy rather than sticky.

Cook the quinoa. Add 480 ml (2 cups) low-sodium chicken broth or water and a pinch of salt, bring to a boil, then reduce to a simmer, cover and cook 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Using broth gives extra savory depth; resting trapped steam finishes cooking evenly.

Char the corn. While the quinoa cooks, heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add the corn kernels in an even layer (no oil or add 1 tsp oil if needed) and let them sit untouched 1–2 minutes until golden, then toss and continue until several kernels are blackened — about 6–8 minutes total. Why: quick high heat caramelizes sugars and creates smoky notes that contrast the lemon and herbs.

Prepare the remaining salad components. In a large bowl combine the halved cherry tomatoes, diced cucumber, remaining chopped herbs, remaining lemon juice (15 ml / 1 tbsp), 1 tbsp olive oil, 1 minced garlic clove, salt and pepper to taste. This fresh mix brightens the bowl; holding some lemon and oil for the salad keeps the chicken marinade from overpowering the veggies.

Season the chicken before grilling. Remove chicken from the marinade and pat lightly dry with paper towel (dry surface sears better). Season both sides with a little extra salt, pepper and — if using — a light dusting of smoked paprika. Why: patting dry encourages Maillard browning for a caramelized crust, adding flavor and sealing juices.

Grill or pan-sear the chicken. Heat a grill or heavy skillet over medium-high heat and add 1 tsp oil. Cook the chicken 3–4 minutes per side (depending on thickness) until a deep golden crust forms and the internal temperature reaches 74°C (165°F). Let rest 5 minutes before slicing. Why: high heat develops flavor; resting redistributes juices so slices stay moist.

Warm and combine the quinoa and corn. Fold the charred corn into the fluffed quinoa; add a tablespoon of olive oil and a pinch of salt if it feels dry. Tasting and adjusting here ensures your base is balanced before building the bowls.

Assemble the bowls. Divide the warm quinoa-corn mixture among 4 bowls. Spoon the tomato-cucumber-herb salad on one side, and fan sliced chicken on top. Finish with a drizzle of the reserved lemon-herb dressing, an extra scatter of fresh herbs, an extra squeeze of lemon, and a crack of black pepper. Why: serving the warm quinoa with cool, fresh veggies creates contrast in temperature and texture that keeps each bite interesting.

Final seasoning and serve. Taste each bowl and add salt, pepper, or another squeeze of lemon as needed. Serve immediately so the grilled chicken is warm and the herbs are bright.