1-Rinse 1 cup quinoa thoroughly under cold water. Combine it with 2 cups water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

2-Prepare the chicken breasts by trimming excess fat. In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Marinate the chicken in this mixture for at least 20 minutes to infuse flavor and tenderize.

3-Preheat your grill to 425°F (220°C). Grill chicken breasts for 4 to 6 minutes per side or until internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing or dicing.

4-While chicken cooks, chop cucumber, roma tomato, avocado, and other toppings. Combine these in a large mixing bowl.

5-Once quinoa has cooled slightly, add it to the bowl with the chopped vegetables. Toss gently with a drizzle of olive oil and a pinch of salt and pepper.

6-Slice or dice the grilled chicken. Arrange it on top of the quinoa and vegetable mixture, then add feta, olives, and tzatziki.

7-Serve immediately while warm, or chill for a refreshing cold bowl. For best results, keep avocado and tzatziki separate if storing for meal prep.