Tender lemony chicken with crisp cucumbers, cherry tomatoes, olives, and feta in a Mediterranean-inspired pasta bowl.
# 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 Additions
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
# How-To Steps:
01 - Combine olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Bring salted water to a boil in a large pot. Add pasta and cook according to package instructions. 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 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
04 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thinly 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. Pour dressing over pasta mixture and toss thoroughly to coat all components.
06 - Top dressed pasta with sliced chicken, crumbled feta cheese, and fresh chopped parsley. Toss gently to combine or arrange chicken on top for presentation. Serve immediately at room temperature.
