Start by rinsing 1 cup of quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Once boiling, add the rinsed quinoa, reduce the heat to low, and cover. Allow it to simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it rest for 5 minutes before fluffing with a fork.

While the quinoa is cooking, prepare the chicken breasts. In a mixing bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Coat the chicken breasts in this mixture and allow to marinate for at least 15 minutes.

Preheat your grill or grill pan to medium-high heat. Once heated, place the marinated chicken breasts on the grill. Cook for 5-7 minutes on each side, or until juices run clear. Remove from the grill and set aside to rest before slicing.

While the chicken is grilling, chop the fresh vegetables. In a medium bowl, combine halved cherry tomatoes, diced cucumber, and diced red bell pepper. Drizzle with a tablespoon of olive oil and season with salt and pepper. Toss gently to mix.

To assemble your Grilled Chicken and Quinoa Bowl, place a scoop of quinoa at the bottom of each bowl. Layer with sliced grilled chicken, the vegetable mixture, and avocado slices. Sprinkle with feta cheese and garnish with parsley.