Instructions:
- Marinate the Chicken: In a large bowl, whisk together 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Cook the Quinoa: Combine rinsed quinoa and 2 cups broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and spread onto a baking sheet to cool slightly.
- Prepare the Vegetables & Dressing: Chop the cucumber, halve the tomatoes, chop olives, dice red onion, and chop parsley. In a small bowl or jar, whisk together the dressing ingredients: 1/4 cup olive oil, red wine vinegar, Dijon mustard, and salt & pepper to taste.
- Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade. Grill for 6–8 minutes per side, until the internal temperature reaches 165°F (74°C). Rest the chicken on a cutting board for 5 minutes before slicing thinly against the grain.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, chopped vegetables, olives, and parsley. Pour about two-thirds of the prepared dressing over the mixture and toss gently to combine.
- Finish and Serve: Gently fold in the crumbled feta. Divide the quinoa salad among four plates. Top each serving with the sliced grilled chicken and drizzle any remaining dressing over the chicken slices. Serve immediately.