Save The sun was blazing through my kitchen window last July when I threw this bowl together, desperate for something that wouldn't require turning on my oven. I'd just returned from the farmers market with an absurd amount of cherry tomatoes and a lemon that smelled like summer itself. Now it is the recipe I text friends when they say they have people coming over and zero energy.
My sister-in-law took one bite during a backyard BBQ last summer and immediately demanded the recipe. We ended up sitting on the patio steps while I explained the marinade, her fork hovering over her bowl the entire time. Sometimes the best recipes arent the ones with twelve steps and special equipment.
Ingredients
- Chicken breasts: Boneless and skinless lets the marinade really sink in and cook evenly every time
- Olive oil: Use the good stuff here since it carries all those Mediterranean flavors straight into the meat
- Lemon: Both zest and juice work together to create that bright Greek essence that makes everything taste fresher
- Garlic: Freshly minced makes a difference you can actually taste compared to the jarred stuff
- Dried oregano: The dried herb actually works better than fresh here because it distributes more evenly through the marinade
- Short pasta: Penne fusilli or rotini catches all those little vegetable pieces in their curves
- Cherry tomatoes: They burst naturally when tossed creating their own little sauce pockets
- Cucumber: Adds this perfect cool crunch that balances the warm chicken beautifully
- Kalamata olives: Their briny punch is what makes this taste distinctly Greek instead of just generic pasta salad
- Red onion: Thinly sliced so it mellows out instead of overwhelming everything else
- Feta cheese: Creamy salty crumbles that tie the whole bowl together with that Mediterranean signature
- Fresh parsley: Adds this little green brightness that makes the whole dish look and taste alive
- Red wine vinegar: Gives the dressing just enough acid to cut through the rich cheese and olive oil
- Dijon mustard: The secret ingredient that makes the dressing actually stick to the pasta instead of pooling at the bottom
Instructions
- Marinate the chicken:
- Whisk together olive oil lemon zest lemon juice garlic oregano salt and pepper in a bowl then coat the chicken breasts. Let it sit for at least 15 minutes though an hour in the fridge makes everything taste more like itself.
- Cook the pasta:
- Boil the pasta until it is just tender then drain and rinse immediately with cold water. This stops the cooking and cools it down so it is ready to toss with everything else.
- Grill the chicken:
- Heat a grill pan or skillet over medium heat and cook the chicken for about 6 to 7 minutes per side. You will know it is done when it feels firm to the touch and has these gorgeous golden brown marks.
- Build the base:
- While the chicken rests toss together the cooled pasta cherry tomatoes cucumber olives and red onion in a large bowl. The pasta should still have a little chill from that cold water rinse.
- Make the dressing:
- Whisk the extra virgin olive oil red wine vinegar Dijon mustard oregano and salt and pepper until it thickens slightly. Pour it over the pasta mixture and toss until every piece looks glossy and coated.
- Assemble and serve:
- Slice the rested chicken into thin strips and arrange it on top of the dressed pasta. Scatter the feta and fresh parsley over everything and serve while the chicken is still slightly warm against the cool pasta.
Save This has become my go-to for nights when friends come over spontaneously and I want something that looks impressive but does not require me to stand at the stove missing all the conversation.
Make It Your Own
Grilled shrimp works beautifully here if you want to switch things up or need a quicker cooking protein. The marinade works just as well on seafood and shrimp only need about 2 to 3 minutes per side.
Get Those Greens In
Baby spinach or arugula can be tossed right in with the pasta for extra nutrition and a peppery bite. The warmth from the chicken slightly wilts the greens which I actually prefer over raw crunch.
Pasta Possibilities
Whole grain or gluten-free pasta work perfectly if that is your preference. I have found that the bold Mediterranean flavors stand up well to heartier grain pastas.
- Gluten-free pasta might need an extra minute of cooking time so taste test before draining
- Save a little pasta water before draining in case you need to loosen the dressing later
- The pasta can be cooked up to a day ahead and stored in the fridge until you are ready to assemble
Save This bowl is what summer evenings taste like even when you are eating it in the middle of February.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, this bowl works wonderfully for meal prep. Cook and cool all components separately, then combine just before serving to maintain texture. Store in airtight containers for up to 3 days in the refrigerator.
- → What's the best way to cook the chicken?
Marinate the chicken breasts for at least 15 minutes in the lemon-garlic mixture for optimal flavor. Use a grill pan or skillet over medium heat for 6-7 minutes per side. Let the chicken rest before slicing to keep it tender and juicy.
- → Can I substitute ingredients?
Absolutely. Grilled shrimp works beautifully as a protein swap. Add baby spinach or arugula for extra greens, use whole grain or gluten-free pasta as needed, and feel free to adjust vegetables based on seasonal availability.
- → How should I store leftovers?
Keep components in separate containers for up to 3 days. The dressed pasta softens over time, so you may want to store the dressing separately and add it fresh when serving. Chicken and vegetables stay fresher this way.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the lemon and feta beautifully. Greek white wines are equally excellent choices, as they echo the Mediterranean flavors and bright acidity of the dish.