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In a large pan or pot with a tight-fitting lid, heat the oil over medium heat. Add the chicken and season it liberally with salt and pepper.
Cook the chicken for about 5 minutes, or until cooked through. Transfer the chicken to a plate and set it aside.
In the same pan, melt the butter. Add the onion and celery and cook for 3-4 minutes until softened.
Add the garlic, thyme, rosemary, and crushed red pepper flakes. Cook for another minute until fragrant.
Stir in the quinoa and broth. Increase heat to high and bring mixture to a boil.
Reduce heat to low. Then, add the broccoli and cover. Cook for about 20 minutes, or until the quinoa has absorbed all of the liquid.
Return the chicken to the pan. Add the lemon juice and stir to combine.
Sprinkle with parsley and serve warm.