In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken breasts in the marinade and let it sit for at least 30 minutes.

Rinse the quinoa under cold water, then cook it in a saucepan with the broth and a drizzle of olive oil. Bring to a boil, then simmer covered for about 15 minutes.

Preheat your grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until internal temperature reaches 165°F.

In serving bowls, create a base of quinoa topped with sliced chicken, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

Drizzle with extra olive oil and fresh lemon juice before serving. Enjoy warm or as a chilled meal prep option.