Season the chicken breasts with your favorite spices and preheat the grill to medium-high heat (400°F / 200°C). Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing into strips.

Rinse the quinoa under cool water. Combine quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.

Chop cucumbers, bell peppers, and quarter cherry tomatoes into bite-sized pieces. Place in a large bowl.

In serving bowls, add a scoop of quinoa, layer with sliced grilled chicken, and top with fresh vegetables.

Add a dollop of hummus to each bowl and drizzle with the dressing made of olive oil and lemon juice.

Optional: garnish with crumbled feta cheese, kalamata olives, or fresh herbs before serving.