For the Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper to taste

For the Orzo:

• 1 1/2 cups orzo pasta
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt to taste

For the Garlic Feta Yogurt Sauce:

• 1 cup Greek yogurt
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice

For the Olive & Chickpea Mix:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup Kalamata olives, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste