In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add chicken breasts and marinate for at least 30 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked. Remove from heat and let rest before slicing.

In serving bowls, layer cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and sliced olives.

Slice the grilled chicken and place on top of the bowls. Drizzle with the dressing made from olive oil, red wine vinegar, dijon mustard, minced garlic, honey, salt, and black pepper.

Garnish with chopped parsley and serve immediately.