Greek-Seasoned Chicken

6 medium boneless, skinless chicken breasts

2 tbsp olive oil

2 tsp dried oregano

1 tsp garlic powder

1 tsp paprika

1 tsp dried minced onion

1 tsp ground black pepper

2 tsp salt

Tzatziki

1 large cucumber, unpeeled and grated

2 cups plain full-fat Greek yogurt (or coconut yogurt for paleo)

4 garlic cloves, finely minced

4 tbsp olive oil

2 tbsp red wine vinegar

1 tsp salt

2 tbsp fresh dill, minced

Cauliflower Tabbouleh

Two 12 oz bags cauliflower rice, thawed

1 medium cucumber, diced

2 cups diced tomatoes (about 4 Roma)

3 cups chopped flat-leaf parsley

½ cup chopped mint leaves (optional)

4 scallions, thinly sliced

2 garlic cloves, finely minced

4 tbsp olive oil, divided

½ tsp lemon zest

4 tbsp fresh lemon juice

½ tsp black pepper

2 tsp salt, more to taste

For the Bowls

1½ cups hummus or baba ganoush (2–3 tbsp per bowl)

50 Kalamata olives (5 per bowl)

Crumbled feta, if desired