1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours for more flavor.
2. While the chicken is marinating, rinse the couscous or quinoa under cold water. In a saucepan, bring the chicken broth to a boil. Add the couscous or quinoa, cover, and simmer according to package instructions until tender. Fluff with a fork and set aside.
3. Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Let it rest for a few minutes before slicing into strips.
4. Assemble the bowls by dividing the couscous or quinoa between serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, olives, and feta cheese. Garnish with fresh parsley for a burst of color and freshness.
5. Drizzle with a bit of olive oil and a squeeze of lemon before serving to enhance the flavors.

I often find that grilling the chicken brings back fond memories of backyard cookouts with my family, where the grill sizzled with the sounds of laughter and shared stories.