In a mixing bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, pepper, and garlic powder. Thoroughly coat the chicken breast and let it chill in the refrigerator for at least 30 minutes—overnight is even better for flavor!

Bring vegetable or chicken broth to a boil in a saucepan. Add rinsed quinoa, cover, and simmer for 15-20 minutes until all the liquid is absorbed. Allow it to rest for 5 minutes and then fluff with a fork for that perfect texture.

Get your grill or skillet preheated over medium-high heat. Grill the marinated chicken for 5-7 minutes per side, cooking it until it reaches an internal temperature of 165°F. Let it rest a bit before slicing it into juicy pieces.

In a clean bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk until the dressing is well blended and smooth.

Begin with a generous scoop of fluffy quinoa, layer on the sliced grilled chicken, and top with your fresh veggies. Drizzle the dressing over everything, sprinkle with feta if you'd like, and garnish with fresh herbs for a vibrant finish.