Marinate the chicken. In a bowl, mix olive oil (1 tbsp from the 1/3 cup), lemon zest from 1 lemon, juice of 1/2 lemon, oregano, smoked paprika, garlic powder, cumin, salt, and pepper. Add chicken and toss to coat. Let sit 15–30 minutes while you prep everything else.

Rinse and cook the quinoa. Rinse 2 cups quinoa under cold water until it runs clear. Add to a pot with 4 cups broth or water and a pinch of salt. Bring to a boil, then reduce to low, cover, and cook 15 minutes. Turn off heat and let steam 5 minutes, then fluff with a fork.

Make the dressing. In a jar, combine remaining olive oil, juice of 1.5 lemons, remaining zest, minced garlic, Dijon, honey (if using), salt, and pepper. Shake until emulsified. Taste and adjust acidity or salt.

Chop the veggies. Dice cucumber and red bell pepper, halve cherry tomatoes, and finely slice red onion. Roughly chop parsley and dill. Halve olives. Keep feta crumbled for the end.

Cook the chicken. Heat a large skillet over medium-high with a light drizzle of oil. Add chicken in a single layer. Cook 4–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or cube.

Toss the quinoa base. In a large bowl, combine quinoa with half the dressing and half the herbs. Add a pinch of salt and pepper. This ensures the grains are seasoned and not dry.

Assemble the meal prep. Divide quinoa into 5–6 containers. Top with chicken, tomatoes, cucumber, bell pepper, olives, and onion. Sprinkle with feta and remaining herbs. Drizzle with a little extra dressing or keep dressing in a separate small container if you prefer.

Finish and taste. Add another squeeze of lemon and a crack of pepper. If you like heat, sprinkle red pepper flakes.