For the Tzatziki Dressing:

1 cup plain non-fat Greek yogurt

1 medium cucumber, peeled and diced

½–1 teaspoon sea salt (to taste)

¼ teaspoon freshly ground black pepper

Juice from half a lemon

¼ cup fresh dill, packed

1 tablespoon fresh oregano, finely chopped

½ teaspoon garlic powder

For the Greek Chicken:

2 boneless, skinless chicken breasts (or 3–4 thighs)

2 tablespoons extra virgin olive oil

1 tablespoon fresh oregano, finely chopped

2 teaspoons fresh basil, finely chopped

1 teaspoon garlic powder

Salt and freshly ground pepper to taste

For the Cucumber Salad:

1 large cucumber, peeled and chopped

½ red onion, finely diced

½ teaspoon garlic powder

2 teaspoons fresh lemon juice

2 teaspoons olive oil

Salt and pepper to taste

For the Tomato Salad:

1 cup cherry or grape tomatoes, halved

2 tablespoons fresh basil, chopped

Salt and pepper to taste

For the Roasted Chickpeas:

2 (15 oz) cans chickpeas, drained and rinsed

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon dried Italian seasoning

Additional Components:

2 cups cooked quinoa

½ cup reduced-fat feta cheese, crumbled