1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add diced chicken breast and marinate for 30 minutes (or overnight for more flavor).

2. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit, then fluff with a fork.

3. Heat a grill pan or skillet over medium-high heat. Cook the chicken pieces 6–8 minutes until golden and fully cooked.

4. Slice cherry tomatoes and cucumbers, chop parsley, and set out feta and olives.

5. In a bowl, layer quinoa, followed by chicken, tomatoes, cucumbers, olives, and feta. Garnish with parsley, a drizzle of olive oil, and a squeeze of lemon.