Begin by rinsing 2 cups of quinoa under cold water to remove any bitterness, then combine with 4 cups of water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.

Pat dry 1 pound of chicken breasts with paper towels, season both sides with salt, pepper, garlic powder, and dried oregano. Let sit at room temperature for 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the seasoned chicken breasts for 6-7 minutes on each side until they reach an internal temperature of 165°F.

Chop the salad ingredients: dice 1 cup of tomatoes, 1 cup of cucumbers, and ½ a red onion. Combine in a bowl, drizzle with 1 tablespoon of olive oil and the juice of 1 lemon.

Divide the cooked quinoa among four meal prep containers, add the sliced chicken, then the veggie salad.

Crumble ½ cup of feta cheese on top of each meal and add a handful of olives. Drizzle with extra lemon juice.

Store the assembled containers in the refrigerator for up to 4 days.