Rinse 2 cups of quinoa under cold water for about 1 minute.

In a medium saucepan, combine the rinsed quinoa with 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes.

While cooking quinoa, season 2 chicken breasts with salt, pepper, garlic powder, and oregano.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes on each side.

Let the chicken rest for 5 minutes before slicing.

Layer ½ cup of quinoa at the bottom of each meal prep container, add chicken slices on top.

In a mixing bowl, combine diced tomatoes, cucumber, and red onion for the salad.

Spoon a generous portion of salad into each container, alongside chicken and quinoa.

Sprinkle Kalamata olives and feta cheese over each container and drizzle with lemon juice.