Heat an indoor grill or grill pan over medium-high heat. Coat it with nonstick cooking spray, and grill the chicken on each side for 7-9 minutes, or until done.
Heat a medium saucepan over high heat, and add the chicken broth and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook for 13-15 minutes until quinoa is cooked.
Remove the quinoa from the heat and let stand for 5 minutes; uncover and fluff with a fork.
Stir the lemon, garlic powder, paprika, onion powder, salt, and black pepper into the cooked quinoa, then set aside.
Heat a large pot over medium-low and add the oil and carrots, cooking until the carrots begin to get soft.
Add the kale and cook until wilted. Season with additional salt and pepper to taste if desired.
Reduce the heat to low and add the tomatoes, cooked quinoa, and pesto. Cook for an additional 3-5 minutes.
Serve hot with the chicken sliced on top.