Preheat your oven to 400°F (200°C) and prepare a marinade by combining olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper in a bowl.

Add the chicken breasts to the marinade, tossing to coat thoroughly, and let them marinate for at least 15 minutes as you prepare other components.

Arrange the trimmed asparagus on a large baking sheet, then drizzle with a bit of olive oil, salt, and pepper.

In a medium saucepan, bring rinsed quinoa and chicken broth to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.

Place the marinated chicken breasts on the same baking sheet as the asparagus, ensuring items are not overcrowded, and roast in the preheated oven.

Bake for 18-25 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the asparagus is tender-crisp.

Allow the cooked chicken to rest for 5 minutes before slicing, then serve with the roasted asparagus and fluffy quinoa.

Garnish the dish with fresh chopped parsley before serving.