Heat oven to 425°F (220°C). Line a sheet pan with parchment (optional).

Toss broccoli with 2 tsp of the olive oil, a pinch of salt, and black pepper. Spread out on the sheet pan and roast until browned and tender-crisp, about 15–18 minutes, flipping once halfway.

Rinse quinoa. Add quinoa to a pot with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce to low, and simmer 12–15 minutes until water is absorbed. Turn off heat and rest covered 5 minutes, then fluff.

While quinoa cooks, pat chicken dry. In a bowl, mix soy sauce, 2 tbsp lemon juice, minced garlic, paprika, black pepper, and honey. Toss chicken in the mixture.

Heat a skillet over medium-high heat. Add remaining 1 tsp olive oil. Cook chicken 5–7 minutes per side (depending on thickness) until browned and the center reaches 165°F (74°C). Rest 5 minutes, then slice.

Make the sauce by stirring Greek yogurt with Dijon mustard and remaining 1 tbsp lemon juice. Add a tablespoon of water if needed to thin. Season lightly with salt and pepper.

Assemble bowls: divide quinoa, roasted broccoli, and sliced chicken between plates. Drizzle with yogurt lemon sauce and finish with parsley if using.