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Prepare the quinoa according to package instructions.
In a large skillet, heat olive oil over medium heat.
Add carrots and sauté until slightly tender.
Add the cooked chicken, oregano, black pepper, and salt; cook until chicken is heated through.
Stir in the pesto sauce, tomatoes, chicken stock, and water. Simmer for 10-15 minutes.
Stir in the half-and-half and cooked quinoa.
Top with crumbled feta cheese and squeeze lemon juice over the bowl before serving.