Greek Chicken Pasta Bowl (Printable Version)

Tender lemon-marinated chicken tossed with pasta, fresh vegetables, olives, and feta in a light Mediterranean dressing.

# What You Need:

→ Chicken

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

→ Pasta

08 - 10 oz short pasta (penne, fusilli, or rotini)

→ Vegetables & Add-ins

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 oz feta cheese, crumbled
14 - 2 tbsp fresh parsley, chopped

→ Dressing

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

# How to Make It:

01 - Whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl. Add chicken breasts, ensuring they are well coated. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
02 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta.
03 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade, allowing excess to drip off. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F and chicken is cooked through. Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
04 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thinly sliced red onion. Toss gently to distribute evenly.
05 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until emulsified. Pour over pasta mixture and toss thoroughly to coat all ingredients.
06 - Arrange sliced chicken over the pasta. Top with crumbled feta cheese and fresh chopped parsley. Serve immediately or refrigerate for up to 2 days.

# Expert Advice:

01 -
  • The combination of tangy feta, bright lemon, and salty olives hits every single craving spot at once
  • It comes together in under an hour but tastes like you spent all day thinking about it
  • Leftovers somehow taste even better the next day when the flavors have had time to really become friends
02 -
  • Dont skip rinsing the pasta with cold water or it will keep cooking and become mushy when you toss it with the vegetables
  • The chicken needs those few minutes to rest after cooking or all the juices will run out onto the cutting board instead of staying in the meat
  • This pasta can be served at room temperature so its perfect for picnics or potlucks where you might not have access to a microwave
03 -
  • Soak your red onion slices in ice water for 10 minutes then drain to remove the harsh raw onion bite
  • Let the dressed pasta sit for 10 minutes before serving so the flavors can really mingle and develop
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