Pin It The smell of lemon and oregano hitting the hot pan still takes me back to a tiny apartment kitchen where I first threw together this bowl. I had fresh chicken from the market and a random assortment of vegetables, nothing was measured, and honestly I was just hoping for something edible. Now it is one of those recipes I make when I want food that feels like sunshine on a plate.
Last summer I made this for a group of friends on the patio, and someone actually asked for the recipe before even finishing their first bite. The way the cold crisp vegetables contrast with the warm seasoned chicken creates this perfect balance that nobody expects.
Ingredients
- Chicken breasts: Boneless and skinless work best here, and pounding them slightly helps them cook evenly and stay tender
- Olive oil: Use a decent quality one for both the marinade and the dressing since it really carries the flavor
- Lemon: Both zest and juice are essential for that bright Greek essence we want
- Garlic: Fresh minced gives the best punch but jarred works if that is what you have
- Dried oregano: The dried variety actually works better than fresh in this marinade
- Short pasta: Penne, fusilli, or rotini catch all those little bits of flavor
- Cherry tomatoes: Halving them releases just enough juices to meld with everything
- Cucumber: English varieties have fewer seeds and stay crunchier longer
- Kalamata olives: These bring that essential salty brine that cuts through everything
- Red onion: Thinly sliced gives you just enough bite without overwhelming
- Feta cheese: Get a block and crumble it yourself for better texture
- Fresh parsley: Adds a fresh finish and makes everything look beautiful
- Red wine vinegar: Provides the perfect tangy backbone for the dressing
- Dijon mustard: Emulsifies the dressing and adds a subtle depth
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken breasts, turn to coat, and let sit for at least 15 minutes while you prep everything else.
- Cook the pasta:
- Boil pasta according to package directions, then drain and rinse with cold water. This stops the cooking and keeps everything salad friendly.
- Grill the chicken:
- Heat a grill pan or skillet over medium heat. Cook chicken for 6 to 7 minutes per side until cooked through, then let rest on a cutting board for 5 minutes before slicing thinly.
- Build the base:
- In a large bowl toss together the cooled pasta, halved tomatoes, diced cucumber, olives, and red onion.
- Make the dressing:
- Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, and a pinch of salt and pepper until emulsified.
- Combine and serve:
- Pour dressing over the pasta mixture and toss well. Top with sliced chicken, crumbled feta, and fresh parsley, then serve immediately.
Pin It My neighbor texted me at midnight once asking for this recipe after having it at dinner, and I knew then it was a keeper. The way the feta melts slightly into the warm chicken while the vegetables stay crisp is magic.
Make It Your Own
Grilled shrimp works beautifully in place of chicken, and sometimes I use chickpeas for a completely plant based version. Baby spinach or arugula folded in at the end adds extra nutrition and a nice peppery bite.
Perfect Pairings
A crisp Sauvignon Blanc or dry Greek white wine cuts through the rich elements perfectly. Warm crusty bread on the side helps soak up any extra dressing at the bottom of the bowl.
Meal Prep Magic
This actually tastes better after a day in the fridge, which makes it ideal for make ahead lunches. Keep the dressing separate until you are ready to eat, and add fresh herbs right before serving.
- Store components in separate containers for up to 4 days
- The chicken can be grilled ahead and served cold
- Bring to room temperature before eating for the best texture
Pin It There is something about this bowl that just makes people happy, and I think that is why I keep coming back to it. Simple ingredients, incredible flavors, and zero stress.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this bowl works wonderfully as a make-ahead meal. Prepare all components separately and store in airtight containers for up to 3 days. Combine everything just before serving to keep vegetables crisp and pasta from absorbing too much dressing. You can also serve it chilled for a refreshing cold pasta salad.
- → How do I prevent the pasta from getting soggy?
After cooking, rinse the pasta with cold water to stop the cooking process and remove excess starch. Store the dressing separately until you're ready to serve, then toss gently just before eating. If preparing ahead, add dressing only to the portion you'll eat immediately.
- → What can I substitute for feta cheese?
Ricotta salata, goat cheese, or even fresh mozzarella work beautifully as alternatives. For a dairy-free option, try nutritional yeast or dairy-free feta. Each brings its own subtle flavor while maintaining the Mediterranean character of the dish.
- → How long should I marinate the chicken?
A minimum of 15 minutes allows the lemon and garlic to penetrate the meat, but marinating for 30 minutes to 2 hours develops deeper, more complex flavors. If short on time, even 10 minutes helps, though longer is always better for tenderness and taste.
- → Can I use different pasta shapes?
Absolutely. Short pasta shapes like penne, fusilli, and rotini work best as they catch the dressing and vegetables. You could also use orzo for a lighter feel or whole wheat pasta for added nutrition. Avoid long pasta like spaghetti, which doesn't hold the components as well.
- → What wine pairs well with this meal?
Crisp white wines complement the fresh, citrusy flavors beautifully. Try a Sauvignon Blanc, Greek Assyrtiko, or Vermentino. If you prefer red wine, a light Pinot Noir works nicely. The acidity in these wines cuts through the richness of the feta and olive oil.