Greek Chicken Pasta Salad

I love greek food so much I would have it every single day without question.  Honestly a greek salad is a go to for me when I don't want to think about what I am having but I know I want it to be delicious. This version of a greek salad is a little heartier for the days when you a craving a meal with substance. It is super high in protein helping to keep you full, plus has the other three contenders for a fully balanced meal - fat, fiber and colour. Everyone knows that in addition to a well balanced meal I love something that you can prep ahead and have on hand for easy to grab and go meals, and this one fits the part! It stores well in the fridge for up to 4 days, and as it sits the flavours really set in to make it extra delicious.

Ingredients:
227g chickpea pasta
3 chicken breasts
1 1/4 cup diced cucumbers
1 cup diced cherry tomatoes
1 cup diced red pepper
1/2 cup diced red onion
1/2 cup feta - crumbled
​1/4 cup sliced black olives

Sauce Ingredients:
1/2 cup plain greek yogurt
1/4 cup red wine vinegar
1 tbsp dried oregano
juice of 1 lemon
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp pepper
1/3 cup chopped fresh dill

Instructions:
1. Preheat your oven to 350F. Put your chicken breasts in a baking dish, place in the oven and cook for 20 min or until the chicken is cooked all the way through. Once cooked removed and dice up into 1/2" pieces.
2. Make the pasta per the instructions on the package, drain and set aside. 
3. In a large bowl add in the pasta, chicken, cucumbers, cherry tomatoes, red pepper, red onion, and feta.
4. In a small bowl mix together the sauce ingredients, greek yogurt, red wine vinegar, dried oregano, lemon juice, garlic powder, sea salt, pepper, and fresh dill. Mix until combined. 
5. Pour the sauce into the large bowl with the pasta, chicken and vegetables. Stir until well combined. Top with the olives if you are using them in the dish. Serve and Enjoy!