Bring 1.5 cups of water (3 cups for 4 servings) to boil along with the quinoa and vegetable stock reduction. Once boiling, reduce heat and simmer for 10-12 minutes until the water has been absorbed. Remove from heat and set aside.
Heat a large skillet over medium heat with a drizzle of oil. Pat chicken dry with a paper towel and season both sides with salt and white pepper to taste. Zest the lemon and sprinkle over both sides of the chicken as well. Add the chicken to the hot skillet and cook for 7-10 minutes on each side, or until an internal temperature of 165°F is reached. Remove from skillet and set aside to rest for a few minutes before cutting into the chicken.
Heat a second skillet with a drizzle of oil over medium-high heat. Wash and halve the bell peppers. Tear out the stem and seeds. Wash and dice the tomatoes. Once the oil is hot, add the onions and a pinch of salt. Saute the onions for 2-3 minutes until fragrant and soft. Add the bell peppers, and cook for another 5 minutes until they are tender crisp. Next, add the garlic, sugar, oregano, lemon juice and tomatoes. Cook everything for 1-2 minutes longer to allow the flavours to come together and remove from heat. Season with salt and pepper to taste.
To serve, divide quinoa between serving dishes. Top with peperonata and lemon pepper chicken. Wash and tear basil leaves over everything to finish. Enjoy!