Stabilizing Greek Chicken Bowl

1. Rinse quinoa under cold water until water runs clear. 2. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer, cover, and cook until all water is absorbed (about 15 minutes). 3. While quinoa is cooking, season chicken breasts with salt, pepper, and oregano. 4. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add chicken and cook until no longer pink in the center (about 7 minutes per side). 5. Remove chicken from skillet and let rest for a few minutes before slicing. 6. In a large bowl, combine cooked quinoa, sliced chicken, chopped cucumber, cherry tomatoes, and feta cheese. 7. In a small bowl, whisk together remaining olive oil, lemon juice, and minced garlic. Pour over chicken and quinoa mixture and toss to combine. Season with additional salt and pepper if desired.