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Ingredients
  • 2 cups cooked quinoa
  • ½ cup crumbled feta cheese (I use reduced fat)
  • subheading: Dressing:
  • 1 cup plain fat free Greek yogurt
  • 1 cucumber, peeled and diced
  • ½ to 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
  • subheading: Chicken:
  • 2 boneless skinless chicken breasts (or 3 to 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
  • subheading: Cucumber Salad:
  • 1 large cucumber, peeled and chopped
  • ½ teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • salt and pepper, to taste
  • subheading: Tomato Salad:
  • 1 cup cherry or grape tomatoes, halved
  • chopped fresh basil
  • salt and pepper, to taste
  • subheading: 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
Steps
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