Greek Chicken Pasta Bowl (Print Version)

Vibrant Mediterranean pasta with lemony chicken, fresh vegetables, feta cheese, and olives. Light, refreshing, and ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Pasta

08 - 10 ounces short pasta such as penne, fusilli, or rotini

→ Vegetables and Toppings

09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1/2 cup Kalamata olives, pitted and sliced
12 - 1/2 small red onion, thinly sliced
13 - 3.5 ounces feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped

→ Dressing

15 - 2 tablespoons extra virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon dried oregano
19 - Salt and pepper to taste

# How to Make It:

01 - In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Cook the pasta according to package instructions. Drain and rinse with cold water to cool completely.
03 - While the pasta cooks, heat a grill pan or skillet over medium heat. Remove chicken from marinade and cook for 6 to 7 minutes per side until fully cooked. Let rest for a few minutes, then slice thinly.
04 - In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, olives, and red onion.
05 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Pour the dressing over the pasta mixture and toss to coat evenly.
06 - Top with sliced chicken, crumbled feta, and fresh parsley. Gently toss again or arrange chicken on top for presentation.

# Additional Tips::

01 -
  • It tastes like summer vacation even when you're eating it at your desk on a Tuesday.
  • You can make it ahead and it actually gets better after sitting in the fridge for a few hours.
  • It uses one pan for the chicken and everything else stays raw or boiled, so cleanup is almost nonexistent.
  • Leftovers never last because everyone picks at them straight from the container.
02 -
  • Don't skip rinsing the pasta with cold water, warm pasta will wilt the cucumbers and make the feta too melty.
  • Let the chicken rest after cooking or all the juices will run out when you slice it and it'll end up dry.
  • Taste the dressing before you pour it, every brand of vinegar and mustard is different and you might need a pinch more salt or a squeeze of lemon.
03 -
  • Marinate the chicken the night before and the flavor will be twice as good with zero extra effort in the moment.
  • If you like garlic, add a tiny bit of minced raw garlic to the dressing for an extra kick.
  • Use a vegetable peeler to shave ribbons of cucumber instead of dicing it, it looks elegant and adds a different texture.
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