In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 20 minutes.

While the chicken is marinating, make the creamy tahini dressing. In another bowl, combine tahini, fresh lemon juice, minced garlic, optional maple syrup, and a pinch of salt. Slowly whisk in water, a little at a time, until the dressing reaches your desired consistency.

Once the chicken has marinated, heat a large skillet over medium-high heat. Add the marinated chicken breasts to the skillet and cook for about 6-8 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and let it rest before slicing.

To assemble your Mediterranean Chicken Bowl, start by dividing the cooked quinoa among serving bowls as the base. Top each bowl with slices of the cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives.

Drizzle the creamy tahini dressing over each bowl, ensuring everything is well coated. Sprinkle crumbled feta cheese and freshly chopped parsley on top of each bowl.