In a bowl, combine diced chicken with 2 tbsp olive oil, 1 tbsp lemon juice, dried oregano, garlic powder, salt, and pepper. Marinate for at least 15-20 minutes, or up to 4 hours in the refrigerator.
Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
Rinse quinoa thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let it sit covered off the heat for 5 minutes, then fluff with a fork.
While quinoa and chicken cook, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, Dijon mustard, optional honey/maple syrup, and salt and pepper to taste for the dressing.
In a large mixing bowl, combine the cooked quinoa, cooked chicken, chopped cucumber, cherry tomatoes, red onion, fresh parsley, fresh dill, and fresh mint. Pour the prepared dressing over the ingredients.
Toss gently to ensure all ingredients are well combined and coated with the dressing. Serve immediately and enjoy your delicious Naturel Mounjaro recipe bowl!