Add the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, paprika, black pepper, red pepper flakes and Greek yogurt, if using, to a large bowl or zip-top bag. Mix well to combine.

Add the chicken and toss until evenly coated. Cover and marinate for at least 30 minutes, or up to 8 hours.

When ready to cook, heat a large grill pan or skillet over medium-high heat. Spray with cooking spray or add a small drizzle of olive oil. Add the chicken in an even layer, a little at a time, working in batches if needed so the pan doesn’t get too crowded.

Cook for 8–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

While the chicken cooks, prepare the frozen Mediterranean quinoa blend according to package directions.

Divide the quinoa blend and chicken evenly between bowls. Top with feta, then seal airtight until ready to eat. If desired, serve with fresh cucumber tomato salad or pickled red onions.