Follow these straightforward steps to create your delicious Pesto Chicken Quinoa Bowls:

1. Cook Quinoa: Rinse quinoa under cold water. In a medium pot, combine quinoa and chicken broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

2. Prepare Chicken: While the quinoa is cooking, season the chicken breasts with salt, pepper, and olive oil.

3. Cook Chicken: Heat a grill pan or skillet over medium heat. Once hot, add the seasoned chicken breasts to the pan. Cook for about 6-7 minutes per side, or until the chicken is cooked through and no longer pink in the center.

4. Slice Chicken: Once cooked, remove the chicken from the pan and let it rest for a few minutes. Slice the chicken into strips or bite-sized pieces.

5. Combine Ingredients: In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, and basil pesto. Stir gently to mix everything together.

6. Serve: Divide the quinoa mixture into bowls. Top with sliced chicken and sprinkle with feta cheese if desired. Garnish with fresh basil leaves.