Pin The smell of lemon and oregano mingling in a hot skillet always brings me straight back to a lazy Sunday afternoon when I had nothing but a pile of vegetables, some leftover chicken, and a serious craving for something bright. I threw together what I had, tossed it with pasta still warm from the pot, and ended up with a bowl so colorful and satisfying I actually took a picture before eating. My sister called mid-meal and I spent ten minutes describing it instead of finishing my plate. That improvised bowl became this recipe, and now it's my go-to whenever I want something that feels like a vacation on a weeknight.
I made this for a small dinner party once, doubled the recipe, and set out a huge wooden bowl in the center of the table. People helped themselves, went back for seconds, and one friend asked if I'd catered it. I laughed and told her it was just pasta, chicken, and a handful of things I always keep around. She didn't believe me until I walked her through it the next week in my kitchen. Watching her taste the dressing for the first time, eyes widening as the vinegar and mustard hit, reminded me why I love recipes like this—they look impressive but never make you sweat.
Ingredients
- Boneless, skinless chicken breasts: These soak up the lemon marinade beautifully and stay tender if you don't overcook them, which I learned after a few dry attempts.
- Olive oil: Used twice here, once for the marinade and again in the dressing, it ties the whole dish together with a fruity richness.
- Lemon, zested and juiced: The zest gives you that punchy citrus oil, and the juice brightens everything without making it sour if you balance it with the mustard.
- Garlic cloves, minced: Fresh garlic in the marinade makes the chicken taste like it's been seasoned for hours, even if you only have fifteen minutes.
- Dried oregano: This is the herb that makes it taste distinctly Greek, earthy and slightly floral, and I always keep a jar just for dishes like this.
- Short pasta: Penne, fusilli, or rotini all work because their shapes grab onto the dressing and little bits of feta, making every forkful complete.
- Cherry tomatoes, halved: They add bursts of sweetness and juice that mix into the dressing as you toss everything together.
- Cucumber, diced: The crunch and cool flavor contrast perfectly with the warm chicken and tangy feta, keeping the bowl from feeling too heavy.
- Kalamata olives, pitted and sliced: Briny and rich, they bring that salty depth I crave in Mediterranean food, though you can use fewer if you're not an olive person.
- Red onion, thinly sliced: A little sharpness goes a long way here, and slicing it thin keeps it from overpowering the other flavors.
- Feta cheese, crumbled: Creamy, tangy, and salty all at once, this is the ingredient that makes people come back for more.
- Fresh parsley, chopped: A handful of this at the end adds color and a fresh, grassy note that wakes up the whole dish.
- Red wine vinegar: It cuts through the olive oil in the dressing and gives everything a bright, almost pickled edge that I love.
- Dijon mustard: This emulsifies the dressing and adds a subtle tang that makes the vinegar and oil blend smoothly instead of separating.
Instructions
- Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper until it smells bright and garlicky. Add the chicken breasts, turn them a few times to coat, and let them sit for at least fifteen minutes, though I've left them for a couple hours when I had time and the flavor was even better.
- Cook the Pasta:
- Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until it's just tender. Drain it, then rinse under cold water to stop the cooking and cool it down so it doesn't wilt the vegetables when you toss everything together.
- Grill the Chicken:
- Heat a grill pan or skillet over medium heat, remove the chicken from the marinade, and cook for six to seven minutes per side, until the internal temperature hits 165 degrees and the outside has those nice golden edges. Let it rest for a few minutes before slicing it thinly against the grain, which keeps it tender.
- Combine the Vegetables:
- In a large bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thinly sliced red onion. Everything should look bright and colorful, like a summer garden in a bowl.
- Make the Dressing:
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until it's smooth and emulsified. Pour it over the pasta and vegetables, then toss well so every piece gets coated in that tangy, herby dressing.
- Assemble and Serve:
- Top the pasta mixture with the sliced chicken, crumbled feta, and chopped fresh parsley. You can toss it all together gently or just let people mix it themselves at the table, which I prefer because it looks more impressive that way.
Pin One evening, I packed this into containers for a potluck, and by the time I got there, the flavors had melded together so perfectly that people thought I'd made it hours in advance on purpose. Someone asked for the recipe, and I realized I'd never written it down, I just made it from memory and feel. That night, I finally scribbled it on a notecard, and it's been a staple ever since. Now, whenever I see a lemon and a block of feta in my fridge, I know exactly what I'm making for dinner.
Make It Your Own
This bowl is incredibly flexible, and I've changed it up dozens of times depending on what I had around. Swap the chicken for grilled shrimp if you're in the mood for seafood, or toss in a can of drained chickpeas for a vegetarian version that's just as hearty. I've added handfuls of baby spinach or arugula right before serving, and the greens wilt slightly from the warmth of the chicken, adding another layer of flavor and nutrition. If you like heat, a pinch of red pepper flakes in the dressing or some sliced pepperoncini mixed in with the olives will give it a spicy kick that balances the creaminess of the feta.
Storing and Serving
This dish keeps beautifully in the fridge for up to three days, and honestly, I think it tastes better on day two after everything has had a chance to soak up the dressing. Store it in an airtight container, and if you're meal prepping, keep the feta and parsley separate and add them just before eating so they stay fresh. I've served this at room temperature for picnics and it held up perfectly, and I've also warmed the chicken separately and tossed it with cold pasta for a different texture experience. If you're bringing it somewhere, pack the dressing on the side and toss everything together right before serving to keep the cucumbers crisp and the pasta from absorbing too much liquid.
Pairing and Serving Ideas
I love serving this with a glass of chilled Sauvignon Blanc or a crisp Greek white wine, the acidity in the wine mirrors the lemon and vinegar in the dish and makes every bite feel even brighter. If you want to round out the meal, a simple side of warm pita bread or a few slices of crusty baguette for scooping up any leftover dressing is perfect. I've also served it alongside a light soup, like a lemon chicken orzo, for a fuller dinner, though honestly, this bowl is hearty enough to stand on its own.
- Add a handful of toasted pine nuts or slivered almonds for extra crunch and a nutty richness.
- Drizzle a little extra lemon juice over the top just before serving if you want an even brighter, more acidic finish.
- If you're feeding kids or picky eaters, serve the components separately and let everyone build their own bowl, it makes it more fun and less intimidating.
Pin This Greek chicken pasta bowl has become one of those recipes I make without thinking, the kind that feels like a reliable friend who always shows up when you need them. Whether it's a quick weeknight dinner or something special enough to share, it never lets me down.
Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble the pasta and vegetables up to 4 hours ahead, storing them in the refrigerator. Keep the dressing separate and add it just before serving. Cook the chicken fresh or reheat gently before adding to the bowl.
- → What pasta shapes work best for this bowl?
Short pasta shapes like penne, fusilli, or rotini are ideal as they hold the dressing and vegetables well. Avoid long pastas like spaghetti, which can be difficult to combine evenly throughout the bowl.
- → How do I keep the chicken moist and tender?
Don't skip the marinating step—even 15 minutes makes a difference. Use boneless, skinless chicken breasts and avoid overcooking; remove from heat once the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
- → Can I make substitutions for dietary restrictions?
Absolutely. Use gluten-free pasta for a gluten-free version, substitute dairy-free feta or skip it entirely, and replace chicken with grilled shrimp, chickpeas, or tofu. The core flavors remain delicious with these swaps.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Greek white wine like Assyrtiko complements the bright citrus and Mediterranean flavors beautifully. If you prefer red, a light Pinot Noir also works well.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the pasta from becoming soggy. Reheat gently or serve chilled.