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

In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and oregano.

Toss the cubed chicken in the marinade and let sit for 10 minutes.

Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes.

During the last 4 minutes of chicken cooking, add asparagus and sugar snap peas to the skillet to lightly sauté until tender-crisp.

Divide the cooked quinoa evenly among four meal prep containers or bowls.

Top each bowl with equal portions of the chicken and cooked vegetable mixture.

Garnish with fresh sliced radishes and chopped dill before serving.

Season with salt and pepper to taste.