Mediterranean-inspired pasta bowl with lemony chicken, fresh vegetables, Kalamata olives, and feta cheese. Light and refreshing.
# 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
# Directions:
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, 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 and serve.
