Preheat the grill or a grill pan over medium-high heat.

In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Mix well.

Coat the chicken breasts with the marinade and let sit for 15 minutes.

Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear.

Remove the chicken from the grill and let it rest for 5 minutes before slicing.

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. Toss gently to combine.

Divide the quinoa mixture among serving bowls, and top with sliced chicken and crumbled feta cheese.

Serve with lemon wedges on the side for added flavor.