Preheat oven to 425°F.

Cook quinoa according to package directions. Fluff with a fork and set aside.

Place Brussels sprouts, red bell pepper, and chickpeas on a baking sheet. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.

To make the lemon dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic powder, salt, and pepper in a small bowl.

Divide the quinoa among four bowls. Arrange the cooked chicken, roasted Brussels sprouts, bell pepper, and chickpeas over the quinoa. Top with sliced avocado.

Drizzle with lemon dressing and serve immediately.

Enjoy!