In a medium bowl, combine 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken pieces and toss to coat. Marinate for 10 minutes while preparing the quinoa.
In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the cherry tomatoes to the skillet with the chicken and cook for an additional 2 minutes until slightly softened.
Add the cooked quinoa to the skillet and stir to combine all ingredients evenly. Cook for 1-2 minutes to heat through.
Remove from heat and sprinkle the crumbled feta cheese and chopped fresh parsley over the top. Gently toss to combine.
Serve warm, garnished with additional lemon wedges if desired.