Rinse 1 ½ cups of quinoa under cold water. Place in a small saucepan with 2 cups of water and a generous pinch of salt. Simmer over medium heat, cover, and cook for about 12–15 minutes or until tender. Drain if necessary and set aside to cool.

Combine the marinade ingredients: ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, along with kosher salt and pepper. Shake or stir to emulsify.

Pour about a third of the marinade over the chicken breasts, ensuring each piece is well-coated. Keep the remaining marinade separate for drizzling later.

Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Divide the cooled quinoa evenly among four bowls. Slice the grilled chicken and arrange it atop the quinoa, followed by diced cucumber, chopped tomatoes, and diced red onion.

Top each bowl with crumbled feta and kalamata olives. Drizzle with the reserved dressing just before serving.