Greek Chicken Pasta Bowl (Printable version)

Mediterranean pasta bowl with lemony chicken, fresh vegetables, olives, and feta cheese. 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 (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

# Directions:

01 - In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes, 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 3 to 5 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 serve chicken on top.

# Expert Tips:

01 -
  • It tastes like you spent way more effort than you actually did, which is exactly the kind of kitchen magic we all need.
  • Every bite has texture, crunch, creaminess, and tang all at once, so you never get bored halfway through the bowl.
02 -
  • Rinsing the pasta with cold water is essential, or the heat will wilt your cucumbers and tomatoes and turn this into a soggy mess.
  • Don't skip resting the chicken after grilling, cutting into it too soon releases all the juices and leaves you with dry, sad slices.
03 -
  • Always taste your feta before adding extra salt to the dressing, some brands are much saltier than others and you can easily overdo it.
  • If your red onion is too sharp, soak the slices in cold water for five minutes before adding them, it mellows the bite without losing the crunch.
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