Rinse the quinoa in a fine mesh sieve under running water until the water runs clear.

Add rinsed quinoa and 4 cups of water or low-sodium broth to a pot. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Pat chicken breasts dry with paper towels. Rub with 1 tbsp olive oil. Season both sides with salt, pepper, and optional dried oregano or paprika.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Remove the chicken and let it rest for 5 minutes, then slice thinly against the grain.

While the quinoa cooks and the chicken rests, chop the tomatoes, cucumbers, and red onion. Crumble the feta and measure out the olives.

Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, a pinch of salt, and a few cracks of black pepper. Toss the chopped vegetables and olives with the dressing. Taste and adjust seasoning.

Spoon quinoa into bowls. Top with sliced chicken, the dressed vegetables, and a sprinkle of crumbled feta.

If meal prepping, let the bowls cool to room temperature before sealing and refrigerating.