Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.
In a small mixing bowl, whisk together 0.5 tablespoon of olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.
Pat the chicken breast dry with a paper towel and rub the herb oil mixture thoroughly over all sides of the meat.
Slice the carrot into half-inch rounds and break the broccoli into bite-sized florets.
In a separate bowl, toss the carrots and broccoli with the remaining 0.25 tablespoon of olive oil and a small pinch of salt.
Arrange the herb-crusted chicken and the vegetable medley in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
Let the chicken rest for 5 minutes before slicing it to keep the juices locked in.
Serve the sliced chicken and roasted vegetables over the warm cooked quinoa for a complete, clean-eating meal.