Greek Chicken Pasta Bowl (Print)

Mediterranean pasta bowl combining tender lemon chicken, crisp vegetables, briny olives, and creamy feta for a light, satisfying meal.

# Ingredients:

→ 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 such as 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, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes, or 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 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 arrange chicken on top of each serving.

# Expert Tips:

01 -
  • Everything comes together in one big bowl, so cleanup is almost nonexistent and you can eat straight from what you mixed.
  • The lemon and feta balance each other so perfectly that every bite feels bright and creamy at the same time.
  • It tastes even better the next day, which means you can make extra and actually look forward to lunch.
  • You can swap the chicken for shrimp, chickpeas, or nothing at all and it still feels like a complete meal.
02 -
  • Rinsing the pasta with cold water is essential here because warm pasta will make the cucumbers soggy and the feta start to melt, which changes the whole texture.
  • Don't skip letting the chicken rest after cooking, I used to slice it immediately and all the juices would run out, leaving the meat dry and the cutting board a mess.
  • Marinating the chicken for even just fifteen minutes makes a huge difference, but if you're really short on time, you can skip it and just season the chicken with salt, pepper, and oregano before cooking.
03 -
  • Use a meat thermometer to check the chicken, it takes the guesswork out and ensures you never end up with dry, overcooked breasts.
  • Toss the pasta with a tiny drizzle of olive oil right after draining if you're not adding the dressing immediately, it keeps the pieces from sticking together while you prep everything else.
  • Crumble the feta with your hands instead of a knife, it creates irregular pieces that distribute better and feel more rustic and homemade.
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