Greek Chicken Pasta Bowl (Printable)

Mediterranean pasta bowl with lemony chicken, fresh vegetables, olives, and feta cheese. Light, refreshing, and ready in 40 minutes.

# Components:

→ 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

# Method:

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 deeper flavor development.
02 - Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool completely.
03 - While 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. Remove from heat, allow to rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine cooked pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thinly sliced red onion.
05 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until well combined.
06 - Pour dressing over pasta mixture and toss gently to coat all ingredients evenly. Top with sliced chicken, crumbled feta cheese, and fresh chopped parsley. Toss gently once more or arrange chicken on top for presentation.

# Expert Advice:

01 -
  • It tastes just as good, if not better, after sitting in the fridge for a few hours as the flavors marry and deepen.
  • You get protein, carbs, and vegetables all in one bowl without feeling like youre forcing yourself to eat healthy.
  • The brightness from the lemon and vinegar keeps it from feeling heavy even when youre truly hungry.
  • Leftovers pack beautifully for lunch the next day and need zero reheating.
02 -
  • Don't skip rinsing the cooked pasta with cold water, warm pasta will wilt the cucumbers and make the whole bowl feel heavy and greasy instead of fresh.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying inside the meat where they belong.
  • Taste the dressing before you pour it over everything, it should be punchy and a little too strong on its own because the pasta and vegetables will mellow it out.
03 -
  • Use block feta stored in brine, it's creamier and more flavorful than the pre crumbled kind, and the brine keeps it from drying out in your fridge.
  • Slice the red onion as thinly as possible using a mandoline or a very sharp knife so it adds flavor without overwhelming every bite with raw onion punch.
  • If you want to make this ahead, keep the chicken and dressing separate until just before serving so the pasta doesn't soak up all the dressing and turn bland.
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