Rinse the quinoa under cold water to remove any bitterness, then combine with water and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat, keep covered, and let it rest for 10 minutes—this allows the grains to fully absorb moisture and become fluffy. Fluff with a fork and set aside. I always use Ancient Harvest brand because it has the best texture and doesn't get mushy.

While the quinoa cooks, cut the chicken breasts into 1-inch chunks and place them in a bowl. Add the lemon juice, olive oil, paprika, oregano, garlic powder, salt, and pepper, then toss until the chicken is evenly coated. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then add the marinated chicken in a single layer. Sear for 4 minutes without stirring to develop a golden crust, then flip and cook for another 4 minutes on the second side. Stir in the honey and cook for 1 minute more to glaze the chicken, then remove from heat.

While the chicken and quinoa cook, dice the cucumber into 1/2-inch pieces, dice the tomatoes into 1/2-inch pieces, dice the bell pepper, mince the red onion, chop the black olives, and roughly chop the fresh mint and parsley. Place all these vegetables and herbs in a large mixing bowl along with the crumbled feta cheese.

In a small bowl, whisk together the lemon juice, olive oil, salt, and red pepper flakes until emulsified. Pour this dressing over the vegetable mixture from Step 3 and toss gently to combine, making sure all the vegetables are lightly coated. I prefer Mezzetta brand black olives because they have a briny punch that really brings out the Mediterranean flavors.

Divide the cooked quinoa from Step 1 evenly among serving bowls as the base. Top each bowl with a portion of the seared chicken from Step 2, then add a generous scoop of the dressed vegetable salad from Step 4. Dollop each bowl with a spoonful of full-fat Greek yogurt—the creaminess balances the brightness of the lemon and herbs perfectly. Finish by scattering pistachios over the top for crunch and nutty flavor.