Ingredient:

• 3 (5.3 ounce) containers Greek yogurt
• 1 tablespoon dried oregano
• ½ lemon, juiced
• ½ teaspoon ground black pepper
• ½ teaspoon granulated garlic
• 2 pounds chicken breasts
• Quinoa:
• 2 cups chicken broth
• 1 cup quinoa
• 2 cloves garlic, minced
• Bowl:
• 3 small cucumbers, quartered and chopped
• 2 roasted red peppers, drained and sliced
• 1 pint grape tomatoes, halved
• 1 ¼ cups Kalamata olives, sliced
• 1 (15 ounce) can chickpeas, drained and rinsed
• ½ cup diced red onion
• Dressing:
• 1 ¼ cups olive oil
• ¼ cup red wine vinegar
• 1 (4 ounce) package crumbled feta cheese
• 1 lemon, juiced
• 1 teaspoon ground black pepper
• 2 teaspoons dried oregano
• ½ teaspoon dried dill weed
• ¼ teaspoon granulated garlic