Rinse quinoa under cold water; combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

Season chicken breasts with salt, pepper, garlic powder, and oregano. Let rest for 10 minutes.

Heat olive oil in a skillet; cook chicken for 6-7 minutes on each side until golden brown and cooked through.

Combine diced tomatoes, cucumbers, and red onion in a bowl. Drizzle with olive oil and lemon juice, toss gently.

Divide quinoa among containers, top with sliced chicken and salad.

Sprinkle with feta cheese and olives, drizzle with lemon juice.

Seal containers and store in the fridge for up to 4 days or freeze for up to 3 months.