Rinse 2 cups quinoa in a fine mesh sieve until the water runs clear.

Combine rinsed quinoa with 4 cups water or low-sodium broth in a medium pot. Bring to a boil.

Reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Pat chicken breasts dry. Rub with 1 tbsp olive oil and season with a pinch of salt and pepper. Add dried oregano or thyme if using.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook 5 to 7 minutes per side until golden and the internal temperature reads 165°F.

Remove chicken and let it rest 5 minutes before slicing thinly across the grain.

While quinoa cooks and chicken rests, chop tomatoes and cucumbers, and thinly slice the red onion. Crumble the feta and halve the olives if needed.

In a mixing bowl, whisk 2 tbsp lemon juice with 1 tbsp olive oil and a pinch of salt and pepper. Toss tomatoes, cucumbers, red onion, and olives in the dressing.

To assemble, spoon quinoa into bowls, top with sliced chicken and the dressed vegetables. Sprinkle crumbled feta over the top.

Let everything cool to room temperature before sealing containers and refrigerating.