Cook the quinoa: Rinse the quinoa under cold water. Add it to a saucepan with the recommended amount of water or chicken stock, bring to a boil, then reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is fluffy. Set aside.
Season the chicken: Pat the chicken dry and season both sides with olive oil, dried oregano, paprika, minced garlic, salt, and black pepper.
Cook the chicken: Heat a large frying pan or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden and cooked through to an internal temperature of 75°C (165°F). Transfer to a plate and rest for 5 minutes before slicing.
Prepare the vegetables: While the chicken is resting, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and crumble the feta.
Make the dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined.
Assemble the bowls: Divide the cooked quinoa between four serving bowls. Top with the sliced chicken, cherry tomatoes, cucumber, red onion, and crumbled feta.
Finish and serve: Drizzle each bowl with the lemon dressing and garnish with freshly chopped parsley, dill, or mint if desired. Serve immediately and enjoy.
