In a bowl, whisk fresh lemon juice, olive oil, minced garlic, honey, dried oregano, salt, and pepper until a smooth marinade forms.

Toss chicken breasts in the marinade, cover, and refrigerate for 20–30 minutes.

Preheat your grill or grill pan to medium-high heat.

Place chicken on the hot grill, cooking 5–7 minutes per side until golden and internal temperature reaches 165°F.

Transfer to a plate and let rest for 5 minutes.

In a saucepan, bring quinoa and water to a boil. Reduce to low, cover, and simmer for 12–15 minutes.

Layer quinoa, sliced grilled chicken, cherry tomatoes, cucumber, avocado, and parsley in bowls.

Drizzle with reserved marinade or olive oil, and garnish with a lemon squeeze.

Optionally add feta crumbles or pine nuts.