In a large bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the chicken breasts, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

Cook the Chicken

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes. Slice the chicken.

Quinoa Preparation

Cook the Quinoa

In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Salad Assembly

Prepare the Salad

In a large mixing bowl, combine cooked quinoa, halved cherry tomatoes, diced cucumber, and crumbled feta cheese. Toss gently to combine.

Serve

Place a bed of the quinoa salad on each plate. Top with sliced grilled chicken and sprinkle chopped fresh parsley over the top. Serve warm or at room temperature.