Rinse the quinoa thoroughly under cold water, then place it in a medium saucepan with the water or chicken broth.

Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.

While the quinoa cooks, rub the chicken breasts with 1 tablespoon of olive oil, dried oregano, salt, and black pepper.

Heat a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

Remove the chicken from the heat and let it rest for 5 minutes before slicing it into bite-sized strips or cubes.

In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and a pinch of salt and pepper to make the dressing.

In a large salad bowl, combine the cooked quinoa, diced cucumber, halved tomatoes, red onion, and Kalamata olives.

Add the sliced chicken and crumbled feta cheese to the bowl.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Serve immediately while the chicken is warm, or refrigerate for up to 3 days for a cold meal prep lunch.