• 2 cups cooked quinoa
• ½ cup crumbled Feta cheese (I use reduced fat)

Dressing

• 1 cup plain fat free Greek yogurt
• 1 cucumber peeled and diced
• ½-1 teaspoon salt or to taste
• ¼ teaspoon cracked black pepper or to taste
• Juice of ½ lemon
• ¼ cup packed fresh dill
• 1 tablespoon finely chopped fresh oregano
• ½ teaspoon garlic powder

Chicken

• 2 boneless skinless chicken breasts (or 3-4 chicken thighs)
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh oregano
• 2 teaspoons finely chopped fresh basil
• 1 teaspoon garlic powder
• salt and pepper to taste

Cucumber Salad

• 1 large cucumber peeled and chopped
• ½ red onion chopped
• ½ teaspoon garlic powder
• 2 teaspoons fresh lemon juice
• 2 teaspoons olive oil
• salt and pepper to taste

Tomato Salad

• 1 cup Cherry or grape tomatoes halved
• chopped fresh basil
• salt and pepper to taste

Chickpeas

• 2 15-ounce cans chickpeas drained, rinsed, and set aside
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon dried Italian seasoning