Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.
To a small jar, add all dressing/marinade ingredients ( ¼ cup olive oil, 2 lemons (juiced) 1 tablespoon honey, ½ tablespoon lemon zest, 1 garlic clove - minced, 2 teaspoons dried oregano, 1 teaspoon dried basil, Kosher salt, and Kosher pepper) and stir vigorously to emulsify.
Pour about 1/3 of the marinade over the 4 medium chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.
Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.
Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber- chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).
Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.
