Vibrant Mediterranean bowl with lemony chicken, crisp vegetables, briny olives, and feta cheese tossed with fresh pasta.
# What You 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 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
# How to Cook:
01 - In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes, preferably up to 2 hours for enhanced flavor development.
02 - Cook the pasta according to package directions. Drain thoroughly 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 through. Allow to 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 thoroughly to coat all components.
06 - Top with sliced chicken, crumbled feta, and fresh parsley. Gently toss again or arrange chicken on top before serving.
