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