Rinse the quinoa under cold water and cook it according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.

Season the chicken breast with salt, pepper, and dried oregano. Grill until fully cooked, then slice it into thin strips.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped fresh parsley.

In individual serving bowls, layer the cooked quinoa, grilled chicken slices, and the vegetable mixture.

Sprinkle crumbled feta cheese over each bowl, distributing it evenly.

In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over each bowl.

Gently toss the ingredients in each bowl to combine flavors. Garnish with additional fresh parsley and serve with lemon wedges on the side.

Serve immediately, and enjoy the burst of Mediterranean flavors in every bite.