Save Last summer, my neighbor Maria returned from her annual trip to Crete carrying nothing but jars of olive oil and stories about village meals. She dragged me into her kitchen, sun still streaming through the window, and assembled this bowl with the kind of casual confidence that comes from making something a thousand times. The way the lemon hit the warm chicken filled the entire house, and I knew immediately that this wasn't just dinner, it was a vacation disguised as pasta.
I made this for my sister's birthday last spring when we were both too exhausted for anything fancy but still wanted something that felt celebratory. She took one bite and immediately announced she was serving it at her next book club meeting, which is basically the highest compliment she can pay a dish. The table went completely quiet for five full minutes while everyone just ate.
Ingredients
- Chicken breasts: The backbone of this bowl, boneless breasts stay tender when marinated in lemon and garlic, then sliced against the grain for maximum juiciness
- Short pasta: Penne or fusilli catches all those little bits of tomato and olive in their curves, though I've been known to use whatever's hiding in the back of the pantry
- Lemon: Both zest and juice work double duty here, brightening the chicken marinade and cutting through the rich feta and olive oil
- Kalamata olives: These bring that essential briny punch that makes the whole bowl taste distinctly Greek, so please don't skip them
- Feta cheese: The creamy salty counterpoint to all the fresh vegetables, crumbling it yourself rather than buying pre-crumbled makes a huge difference
- Cherry tomatoes: Sweet little bursts of acidity that balance the savory elements, look for the ones that still have their green stems attached
- Red wine vinegar: Adds just enough sharpness to wake up the dressing without overpowering everything else
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon zest, juice, garlic, oregano, salt, and pepper in a shallow dish, then add the chicken and turn to coat. Let it sit for at least 15 minutes while you prep everything else, though overnight in the fridge makes it sing even more.
- Cook the pasta:
- Boil your pasta until just barely al dente, then drain and rinse under cold water to stop the cooking. This step is crucial because the pasta will mix with room temperature ingredients, so you want it cooled down completely.
- Grill the chicken:
- Heat a grill pan or skillet until it's nice and hot, then cook the chicken about 6 minutes per side until it has beautiful char marks and reaches 165°F inside. Let it rest for 5 minutes before slicing into thin strips against the grain.
- Prep the vegetables:
- While the chicken cooks, halve your tomatoes, dice your cucumber into small bite-sized pieces, slice those gorgeous Kalamata olives, and thinly shave the red onion into half-moons.
- 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. The mustard helps everything come together into a creamy, cohesive mixture.
- Assemble the bowl:
- Toss the cooled pasta with all the vegetables and dressing until everything is glossy and coated, then arrange the sliced chicken on top and shower with crumbled feta and fresh parsley.
Save This recipe has become my go-to for impromptu gatherings because it looks impressive served in a large shallow bowl where everyone can see all those beautiful colors. Something about the combination of warm spiced chicken and cool fresh vegetables makes people feel taken care of, even on a random Tuesday.
Making It Your Own
The beauty of this bowl lies in its adaptability. I've swapped in grilled shrimp when I wanted something lighter, and used chickpeas instead of chicken for a completely plant-based version that still felt substantial. Sometimes I'll add handfuls of arugula right at the end for that peppery bite that cuts through the creamy feta.
Wine Pairings That Work
A crisp Sauvignon Blanc with its citrus notes mirrors the lemon in the chicken, while an Assyrtiko from Greece creates this beautiful sense of place that feels almost too perfect. If you prefer red, a light Pinot Noir won't overpower the delicate flavors of the vegetables and herbs.
Storage and Meal Prep
This might be one of the best meal prep recipes I've ever encountered because the components hold up so beautifully. Store everything in separate containers if you're planning ahead, keeping the dressed pasta and vegetables together and the chicken sliced and ready to reheat. When you're ready to eat, just warm the chicken slightly and assemble.
- The undressed pasta and vegetables stay fresh for up to 4 days in the refrigerator
- Store the sliced chicken separately and reheat gently to maintain its juicy texture
- Add fresh herbs and feta right before serving to keep everything vibrant and bright
Save Whether you're feeding a crowd or just treating yourself on a quiet weeknight, this bowl hits that perfect balance between satisfying and refreshing. Every bite feels like sunshine.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, this bowl is excellent for meal prep. Cook the pasta, grill the chicken, and prepare the vegetables up to 2 days ahead. Store separately and assemble when ready to eat. Add dressing just before serving to keep the pasta from becoming soggy.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, or rotini work wonderfully as they catch the dressing and vegetables. You can also use whole grain or gluten-free pasta if needed.
- → How do I keep the pasta from getting mushy?
Cool the cooked pasta immediately by rinsing it with cold water after draining. This stops the cooking process and helps maintain a firm, pleasant texture throughout the bowl.
- → What are good protein substitutes for chicken?
Grilled shrimp is an excellent seafood alternative that pairs beautifully with Mediterranean flavors. You can also use grilled fish, chickpeas, or white beans for a vegetarian option.
- → Can I add more vegetables to this dish?
Absolutely! Baby spinach, arugula, bell peppers, roasted zucchini, or sun-dried tomatoes all work wonderfully. Add them raw or lightly cooked according to your preference.
- → What wine pairs well with this meal?
Crisp white wines like Sauvignon Blanc or Greek Assyrtiko complement the fresh, Mediterranean flavors perfectly. Their acidity balances the creamy feta and briny olives.