Greek Chicken Pasta Bowl

Last summer my neighbor returned from a Greek island holiday raving about a chicken pasta dish she'd eaten at a tiny seaside taverna. She described it so vividly, the way the lemon and oregano perfumed the air, that I found myself in my kitchen an hour later attempting to recreate it from memory. The first attempt was decent, but something was missing. After three tries and a very encouraging husband who happily ate every iteration, I finally cracked the code.

I made this for our first proper dinner party after moving into our new apartment. The kitchen was tiny, I was sweating, and I dropped an entire container of cherry tomatoes on the floor. We ate it sitting on boxes in the living room anyway, and my friend still asks for the recipe every time she visits.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook evenly and stay juicy throughout
• 2 tbsp olive oil: Use a good quality one here since its the base for your chicken marinade
• 1 lemon zested and juiced: Both the zest and juice are non negotiable for that authentic Greek brightness
• 2 garlic cloves minced: Fresh garlic makes a huge difference over jarred versions
• 1 tsp dried oregano: Greek oregano has a more intense flavor if you can find it
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously since the pasta absorbs some of this seasoning
• 300 g short pasta: Penne fusilli or rotini catch all the little bits of feta and vegetables perfectly
• 1 cup cherry tomatoes halved: They pop in your mouth and release juices that mix with the dressing
• 1 cup cucumber diced: English or Persian cucumbers work best since they have fewer seeds
• 1/2 cup Kalamata olives: These are essential for that authentic Greek flavor profile
• 1/2 small red onion thinly sliced: Soak the slices in cold water for 10 minutes to mellow the bite
• 100 g feta cheese crumbled: Get a block and crumble it yourself rather than buying pre crumbled
• 2 tbsp fresh parsley chopped: Adds freshness and makes everything look restaurant worthy
• 2 tbsp extra virgin olive oil: The finishing oil in your dressing should be your best bottle
• 1 tbsp red wine vinegar: Adds just the right amount of acid without overpowering the lemon
• 1 tsp Dijon mustard: This helps emulsify the dressing so it clings to every piece of pasta

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Marinate the chicken:

Whisk together olive oil lemon zest lemon juice garlic oregano salt and pepper in a shallow dish. Add chicken breasts and turn to coat. Let it sit for at least 15 minutes while you prep everything else.

Cook the pasta:

Boil pasta according to package directions but drain it a minute early so it stays slightly firm. Rinse under cold water to stop cooking and prevent sticking.

Grill the chicken:

Heat a grill pan or skillet over medium heat. Cook chicken for 6 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing against the grain.

Build your bowl:

In a large bowl combine cooked pasta cherry tomatoes cucumber olives and red onion. Whisk together the dressing ingredients and pour over the pasta mixture.

Finish and serve:

Top with sliced chicken crumbled feta and fresh parsley. Toss gently one more time or arrange the chicken on top so everyone gets those beautiful grill marks.

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My three year old who typically claims to hate everything mixed together asked for seconds. There is something magical about how the salty feta mingles with the bright lemon dressing that converts even the most skeptical eaters.

Making It Your Own

Swap grilled shrimp for the chicken or add chickpeas to make it vegetarian and still protein packed. Sometimes I throw in baby spinach or arugula for extra nutrition and a lovely peppery bite that plays really well against the creamy feta.

Pasta Selection

Short pasta with ridges or spirals works best here because all those little crevices trap pockets of dressing and bits of cheese. Whole grain pasta adds nuttiness and fiber while gluten free options have improved tremendously in recent years.

Perfect Wine Pairing

A crisp Sauvignon Blanc cuts through the richness of the feta while complementing the bright lemon notes. If you want to stay true to the Greek theme look for Assyrtiko or a dry white wine from Santorini. The acidity balances beautifully with the olives and red onion.

• Chill your serving bowls for 10 minutes before adding the pasta to keep everything refreshingly cool
• Save a handful of parsley to garnish right before serving so it stays bright green and fresh
• This recipe doubles perfectly for gatherings but keep the dressing separate until serving time

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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This bowl tastes like sunshine and vacation and all my favorite Greek memories rolled into one incredibly satisfying meal.

Common Questions

→ Can I make this ahead of time?

Yes, you can prepare the components up to a day in advance. Store the cooked chicken, pasta, and vegetables separately in the refrigerator. Toss everything together with the dressing just before serving to maintain the best texture and freshness.

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, or rotini are ideal because their nooks and crannies hold the dressing well. Farfalle or macaroni also work nicely. Avoid long strands like spaghetti as they're harder to eat in a bowl-style preparation.

→ Can I use store-bought dressing?

While store-bought Greek vinaigrette can work in a pinch, the homemade dressing comes together quickly and tastes much fresher. The combination of red wine vinegar and Dijon mustard provides the perfect tangy balance to complement the olives and feta.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta may absorb some dressing, so you might want to add a splash of olive oil or vinegar when reheating. The flavors actually develop and improve overnight.

→ Can I grill the chicken outdoors?

Absolutely! Outdoor grilling adds wonderful smoky flavor. Marinate the chicken as directed, then grill over medium-high heat for 5-6 minutes per side. Let the chicken rest for 5 minutes before slicing to keep it juicy.

→ What can I substitute for feta cheese?

If you don't enjoy feta, try goat cheese for a similar tangy creaminess, or cubes of halloumi for a firmer texture. For a dairy-free option, omit the cheese or use a plant-based feta alternative—the bowl remains delicious without it.