Chicken and Quinoa Pilaf

12  ounces		boneless skinless chicken breast
1  teaspoon		oregano
1/2  teaspoon		garlic powder
2  cups		low sodium chicken broth
4		gloves garlic,s smashed
1  cup		uncooked quinoa
1/2		large sweet onion, diced
10		chopped kalamata olives
3  ounces		low fat feta cheese
2		chopped fresh chives
1		juice of 1 lemon
3  tablespoons		tbs. balsamic vinegar
1/4  cup		olive oil

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1.Cut chicken breast into bite-sized pieces. Marinate with garlic powder, olive oil spray and oregano. Cook chicken pieces in a nonstick skillet over medium-high heat, about 10 minutes.
2.Meanwhile, bring broth and garlic to a boil in a saucepan.
3.Stir in quinoa, reduce heat to medium-low, cover, and simmer until the quinoa has absorbed the water, about 15 to 20 minutes.
4.Gently stir the cooked chicken bits, onion, bell pepper, olives, feta cheese, tomatoes and chives into the quinoa. Drizzle with the lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.