1. Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with 2 tablespoons of the prepared basil pesto. Toss well to ensure all chicken pieces are evenly coated. Season lightly with salt and pepper.

2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

3. Cook the Pesto Chicken: While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pesto-coated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

4. Assemble the Bowls: Divide the cooked quinoa evenly among four serving bowls.

5. Add Fresh Vegetables: Top each bowl with the cooked pesto chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

6. Dress and Garnish: Drizzle each bowl with fresh lemon juice and the remaining 2 tablespoons of basil pesto. Season with additional salt and pepper to taste. Garnish with fresh chopped parsley or basil, if desired, before serving.