Save My neighbor Eleni handed me a Tupperware of this over the fence one July evening, insisting I try it cold straight from her fridge. The lemony chicken against the salty feta, the snap of cucumber, it all made sense in a way that made me rethink what pasta could be. I stood there in my yard, fork in hand, realizing I'd been overthinking dinner for years. She shrugged and said her yiayia used to make it on the hottest days because no one wanted to eat anything heavy. That weekend, I made my own version and haven't looked back since.
I brought this to a potluck once, worried it might seem too simple next to all the casseroles and layered dips. By the end of the night, three people had asked for the recipe and someone scraped the bowl clean with a piece of bread. One friend admitted she'd been intimidated by Greek food, thinking it required special ingredients or techniques. Watching her go back for seconds reminded me that the best meals are the ones people actually want to eat again, not the ones that try too hard to impress.
Ingredients
- Boneless, skinless chicken breasts: They soak up the lemony marinade beautifully and slice cleanly once rested, though I've also used thighs when I want a bit more richness and forgiveness if I overcook slightly.
- Olive oil (for marinade): This carries the garlic and oregano into every bite of chicken, creating a base layer of flavor that makes even plain chicken taste purposeful.
- Lemon, zested and juiced: Both the zest and juice matter here, the zest gives you that floral punch while the juice adds the tang that wakes everything up.
- Garlic cloves, minced: Fresh garlic makes a difference, the jarred stuff just doesn't have the same bite or aroma when it hits the hot pan.
- Dried oregano: Greek oregano is more pungent than Italian, but either works as long as you're not using something that's been sitting in your cabinet since 2019.
- Salt and freshly ground black pepper: Season the chicken generously, it's easy to undersalt protein and then wonder why the dish tastes flat.
- Short pasta (penne, fusilli, or rotini): The ridges and shapes catch the dressing and little bits of feta, turning every forkful into a balanced bite instead of a pile of separate ingredients.
- Cherry tomatoes, halved: They add juicy bursts of sweetness that contrast the salty olives, and halving them lets their juice mingle with the dressing.
- Cucumber, diced: This brings a cool crunch that makes the whole bowl feel refreshing rather than stodgy, and it never gets soggy if you dice it into small enough pieces.
- Kalamata olives, pitted and sliced: Their deep, briny flavor is essential, green olives are too mild and won't give you that Mediterranean punch.
- Red onion, thinly sliced: A little goes a long way, slice it thin so it adds sharpness without overpowering, and if it's too strong, soak the slices in cold water for five minutes.
- Feta cheese, crumbled: Use block feta and crumble it yourself, the pre-crumbled stuff is drier and doesn't have that creamy, tangy richness.
- Fresh parsley, chopped: It's not just garnish, it adds a fresh, grassy note that balances the richness and makes the whole dish feel brighter.
- Extra virgin olive oil (for dressing): Go for something fruity and green, you'll taste it directly here so don't use the cheap stuff you cook with.
- Red wine vinegar: It has a sharpness that complements the lemon without making things too acidic, white wine vinegar works in a pinch but it's a bit softer.
- Dijon mustard: This emulsifies the dressing and adds a subtle depth, don't skip it even if it seems like a small amount.
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a bowl until it looks cohesive. Add the chicken breasts, turn them to coat, and let them sit for at least 15 minutes, though I often leave them for an hour if I have the time because the flavor just gets better.
- Cook the pasta:
- Boil the pasta in well salted water according to the package directions, then drain and rinse it under cold water to stop the cooking and cool it down. This keeps the pasta from turning mushy and makes it perfect for a cold or room temperature bowl.
- Grill the chicken:
- Heat your grill pan or skillet over medium heat and cook the marinated chicken for about 6 to 7 minutes per side until it's cooked through and has nice golden edges. Let it rest for five minutes before slicing it thinly against the grain so it stays tender.
- Combine the vegetables:
- Toss the cooled pasta with the halved cherry tomatoes, diced cucumber, sliced olives, and thin red onion slices in a large bowl. This is where the bowl starts to look vibrant and alive.
- Make the dressing:
- Whisk the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper together in a small bowl until it emulsifies into a smooth, slightly thick dressing. Pour it over the pasta and vegetables and toss everything gently but thoroughly.
- Finish and serve:
- Top the dressed pasta with the sliced chicken, crumbled feta, and chopped parsley. You can toss it all together or leave the chicken on top for a prettier presentation, either way it tastes the same.
Save One summer evening, I made this for myself and ate it on the back steps while the sun went down and the air finally cooled off. There was no occasion, no one to impress, just me and a bowl of something that tasted exactly like what I needed. I remember thinking that this was the kind of food I wanted to keep making, not complicated, not fussy, just bright and satisfying and real. It's become my default when I want to feel like I'm taking care of myself without spending all night in the kitchen.
How to Store and Reheat
This keeps beautifully in an airtight container in the fridge for up to three days, and honestly, it's one of those rare dishes that tastes better the second day after everything has mingled. I don't usually reheat it because I love it cold, but if you prefer it warm, just pull out a portion and microwave it gently for about a minute, adding a drizzle of olive oil to refresh it. The feta will soften and the chicken will warm through without drying out if you don't overdo it. Keep the dressing separate if you're meal prepping and toss it on right before eating so the vegetables stay crisp.
Swaps and Variations
I've swapped in grilled shrimp more times than I can count, especially when I find good ones on sale, and they cook even faster than the chicken. If you're vegetarian, leave out the protein entirely and add chickpeas or white beans for heft, maybe toss in some roasted red peppers for smokiness. Whole grain pasta makes it heartier, and gluten free pasta works just fine as long as you don't overcook it since it can get mushy. I've also used baby spinach or arugula when I want more greens, and a handful of sun dried tomatoes when I'm feeling indulgent.
Pairing and Serving Suggestions
This pairs beautifully with a crisp, chilled Sauvignon Blanc or a light Greek white wine like Assyrtiko, something with acidity to match the lemon and vinegar. I've also served it alongside warm pita bread and a little extra feta on the side, or with a simple cucumber yogurt dip if people want to dunk between bites. It works as a main dish for four or as a side for a bigger Mediterranean spread with grilled lamb or fish.
- Serve it family style in a big shallow bowl so everyone can see the colors and dig in.
- Add a handful of toasted pine nuts or slivered almonds on top for crunch if you want a little extra texture.
- If you're taking it to a gathering, pack the feta and parsley separately and add them right before serving so they stay fresh looking.
Save This is the kind of recipe I come back to when I need something reliable that still feels special, a reminder that you don't need complicated techniques to make food that matters. Whether you're cooking for one or feeding a crowd, it delivers every time.
Recipe Guide
- → How long can I marinate the chicken?
You can marinate the chicken for at least 15 minutes for basic flavor infusion. For deeper, more developed flavors, marinate for up to 2 hours in the refrigerator. Avoid marinating longer than 4 hours as the lemon juice can begin to break down the meat texture.
- → Can I prepare this dish in advance?
Yes, this bowl is excellent for meal prep. Cook all components separately and store in airtight containers for up to 3 days. Keep the dressing separate until ready to serve to prevent the pasta from becoming soggy. Assemble just before eating for the best texture and freshness.
- → What pasta works best for this bowl?
Short pasta shapes like penne, fusilli, or rotini work perfectly as they capture the dressing and vegetables throughout the dish. You can also use gluten-free pasta or whole grain varieties as suitable alternatives without affecting the final result.
- → How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. It should also have no pink inside and juices run clear when pierced. Cook for approximately 6-7 minutes per side depending on thickness.
- → What are good substitutions for feta cheese?
For dairy-free options, try crumbled tofu or dairy-free feta alternatives. Goat cheese provides a similar tangy flavor, while ricotta salata offers a firmer, slightly less salty experience. Choose based on your dietary preferences and flavor preferences.
- → Can I make this with shrimp instead of chicken?
Absolutely! Substitute grilled or pan-seared shrimp for chicken. Use medium-sized shrimp marinated in the same lemon-oregano mixture, cooking for just 2-3 minutes per side until pink and cooked through. This variation creates a delicious seafood version with the same Mediterranean flavors.