Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Halve cherry tomatoes. Thinly sliver garlic. Thinly slice green onions on a bias (angle). Cut celery ribs in half, then chop sliced halves into ¼" pieces. Rinse chicken breasts and pat dry.

Place the chicken breasts on a baking sheet. Drizzle the chicken with one 1 tsp. olive oil and season with a pinch of salt and pepper. Bake chicken for 12-16 minutes, or until internal temperature reaches 165 degrees. When chicken is cooked, cool and slice into thin ¼" strips. Set aside.

Place 1½ cups of water in a medium pot. Bring water to a simmer and add the bouillon cubes. Whisk until cubes are dissolved. Remove from heat.

In a large pan, warm 2 Tbsp. olive oil, garlic, celery, carrot shreds, and green onions (reserving a pinch for garnish) over medium-high heat. When vegetables are translucent, add quinoa and stir until coated with oil, about 1 minute. Add the broth and bring to a boil. Cover the pot, reduce heat, and simmer until almost all broth is absorbed and quinoa is cooked, about 10 minutes.

When quinoa is cooked, stir in the cherry tomatoes, chicken, and baby arugula. Mix and add salt and pepper to taste. Place back on stove over low heat to warm before serving.

Compose a mound of pilaf in the center of a plate or bowl, ensuring equal amounts of chicken and vegetables on each plate. Garnish with reserved green onions and freshly cracked pepper.