Make the marinade and season the chicken. In a shallow dish combine 1 tbsp olive oil, juice of 1 lemon, minced garlic, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pat the 2 chicken breasts dry (dry meat browns better), then coat them in the marinade. Let sit 10–15 minutes while you prep vegetables and start the quinoa — the acid and oil lightly tenderize the surface and the smoked paprika begins to penetrate for depth of flavor.

Rinse and toast the quinoa. Place the 1.5 cups quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear (this removes the bitter saponin coating). Transfer quinoa to a medium saucepan and toast over medium heat, stirring, for 60–90 seconds. Toasting 'blooms' the grain’s nutty aroma and improves texture.

Cook the quinoa. Add 3 cups water and a pinch of salt to the toasted quinoa, bring to a rapid simmer, then reduce heat to low, cover and cook gently for 12–15 minutes until the liquid is absorbed. Turn off the heat and let it steam, covered, for 8–10 minutes—this resting step lets the grains finish cooking evenly and fluff up. Fluff with a fork and season to taste.

Prep the vegetables. Preheat your oven to 425°F (220°C). Peel (if desired) and dice the sweet potato into 3/4-inch cubes so they roast evenly. Toss the sweet potato cubes and broccoli florets with 1 tbsp olive oil, the remaining 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Even coating with oil ensures good caramelization and prevents the vegetables from drying out.

Roast the vegetables. Spread sweet potato in a single layer on one side of a rimmed baking sheet; place broccoli on the other side (if your pan is crowded, use two pans or roast in batches). Roast at 425°F for 20–25 minutes, turning the sweet potato once halfway through. The high heat encourages browning and caramelization—that caramelized sugar is flavor gold. The broccoli should be tender with some browned edges (12–18 minutes depending on floret size).

Heat the grill or grill pan. While the vegetables roast and the quinoa rests, preheat a grill to medium-high (or use a heavy grill pan or cast-iron skillet). A hot surface gives you a quick sear and excellent Maillard browning, which adds savory complexity.

Grill the chicken. Remove excess marinade (too much wetness steams instead of sears). Place the breasts on the hot grill and cook about 3–4 minutes per side for thinner 5-oz breasts; thicker pieces may need 5–7 minutes per side. You're aiming for an internal temperature of 165°F (74°C). Sear first to get color and flavor, then move to a slightly cooler zone if cooking longer to avoid charring the exterior before the center cooks.

Rest and slice the chicken. Transfer grilled chicken to a cutting board and tent loosely with foil for 5 minutes. Resting lets the juices redistribute so the meat remains moist. Slice against the grain into 1/4-inch slices right before assembling the bowl.

Assemble the bowls. Divide the warm quinoa between two bowls (about 1 1/2 cups cooked quinoa each). Arrange sliced chicken, roasted sweet potato and roasted broccoli on top. Add 1/4 of the avocado in slices to each bowl. Finish with a squeeze of additional lemon if you like and a crack of black pepper. The contrast of textures—creamy avocado, nutty quinoa, crisp-roasted vegetables and smoky chicken—makes each bite exciting.

Optional finishing touch. If you want a little extra richness, drizzle any leftover pan juices or 1 teaspoon olive oil over each bowl, or sprinkle flaky sea salt and a pinch of smoked paprika for presentation and a flavor lift.