Greek Chicken Pasta Bowl (Printable Version)

Mediterranean pasta with tender lemon chicken, crisp vegetables, olives, and feta cheese. Fresh, satisfying, 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 (penne, fusilli, or rotini)

→ Vegetables and 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 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

# Method:

01 - Combine olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water until cooled completely.
03 - 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 and internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine cooled pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thin-sliced red onion.
05 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until emulsified.
06 - Pour dressing over pasta mixture and toss to coat evenly. Top with sliced chicken, crumbled feta cheese, and fresh parsley. Toss gently or arrange chicken on top before serving.

# Expert Suggestions:

01 -
  • It tastes like summer vacation without the plane ticket, bright and sunny no matter the weather outside.
  • You can prep everything ahead and toss it together in minutes when hunger strikes.
  • The contrast between warm spiced chicken and cool crunchy vegetables keeps every bite interesting.
  • Leftovers somehow taste even better the next day when the flavors marry in the fridge.
02 -
  • Don't skip rinsing the pasta with cold water, warm pasta will turn the cucumbers mushy and wilt the whole vibe.
  • Let the chicken rest after cooking or the juices run out onto your cutting board instead of staying inside the meat.
  • Taste the dressing before you pour it, you might want more vinegar or salt depending on your olives and feta.
03 -
  • Grill extra chicken and keep it in the fridge for quick salads and wraps throughout the week.
  • Add a pinch of crushed red pepper flakes to the dressing if you like a little heat.
  • If the pasta seems dry after mixing, drizzle in a bit more olive oil and toss again.
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