1. Using a fine-mesh sieve, rinse quinoa thoroughly until water runs clear. Add quinoa to saucepan with garlic, red onion and mushrooms. Stir in the broth; bring to a boil. Once boiling, cover and reduce to a simmer for 15 minutes. When quinoa is cooked, fluff with a fork. Stir in the lemon zest, olive oil and almonds. 
2. Place chicken on a plate. Sprinkle with salt and pepper. Line baking sheet with parchment paper. Spread quinoa and peas flat onto parchment. Place quinoa in preheated 425° F oven for 5 to 10 minutes. While quinoa is in oven, heat large skillet over high heat. When hot, add oil and chicken. Sear on one side for about 3 minutes or until chicken releases from pan. Turn chicken. Squeeze lemon juice over chicken. Continue cooking until chicken is cooked through, about 5 to 6 minutes. 
3. When quinoa is toasted and beginning to brown, remove from oven. Squeeze lemon juice over quinoa. Season with salt and pepper. Place chicken on top of quinoa to serve. 
4. Time-Saving Tips: You can also buy chicken breasts and pound them thin before freezing. They will thaw and cook more quickly. Quinoa can be cooked 3 days in advance. To reheat, stir in 1 tablespoon olive oil and spread onto a parchment-lined sheet pan. Place in a 425° F oven for 5 to 10 minutes. Fluff with a fork before serving.

Calories:  435, Fat: 18 g (3 g Saturated Fat), Cholesterol: 73 mg, Sodium: 647 mg, Carbohydrates: 34 g, Fiber: 5 g, Protein: 35 g.