Save to Pinterest Summer in my tiny apartment kitchen means one thing: I refuse to turn on the oven. The air conditioner struggles enough as it is. This Greek chicken pasta bowl started as a desperate attempt to use up leftover feta and some chicken that needed cooking, but something magical happened when I squeezed that fresh lemon over the marinating meat. The whole kitchen suddenly smelled like a seaside taverna, and I knew I was onto something special.
My roommate walked in right as I was tossing everything together and literally stopped in her tracks. She stood there watching me crumble the feta like it was the most fascinating thing shed ever seen, then immediately demanded I make it for her birthday dinner that weekend. Now its become our go-to whenever we need something that feels fancy but requires zero actual effort.
Ingredients
- Chicken breasts: Boneless and skinless cook up fast and stay tender, especially with that lemon marinade working its magic
- Olive oil: Use the good stuff here since its a major flavor player in both the marinade and dressing
- Fresh lemon: Both zest and juice are non-negotiable for that bright authentic Greek taste
- Dried oregano: The dried version actually gives you a more intense Greek-style flavor than fresh would here
- Short pasta: Penne, fusilli, or rotini catch all those little bits of feta and vegetables perfectly
- Cherry tomatoes: They stay firm and dont make the pasta watery like larger tomatoes can
- English cucumber: Fewer seeds means less water in your final bowl
- Kalamata olives: Their briny punch is what makes this taste truly Greek
- Red onion: Thinly sliced adds just the right amount of sharp bite
- Feta cheese: Get the block and crumble it yourself for the best texture and flavor
- Fresh parsley: Adds a pop of color and freshness that dried herbs just cant match
- Red wine vinegar: Gives the dressing that perfect Mediterranean tang
- Dijon mustard: Just a teaspoon helps the dressing come together and stay emulsified
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon zest, juice, garlic, oregano, salt, and pepper. Add the chicken and let it soak up all that flavor for at least 15 minutes. The longer it sits, the more it tastes like its been marinating for hours.
- Cook the pasta:
- Boil your pasta according to the package directions, then drain and rinse it under cold water. This stops the cooking and keeps it from getting gummy when you mix everything together.
- Grill the chicken:
- Heat up your grill pan or skillet over medium heat. Cook those marinated chicken breasts for about 6-7 minutes per side until theyre cooked through. Let them rest for a few minutes so the juices stay put when you slice.
- Prep the vegetables:
- While the chicken cooks, halve your cherry tomatoes and dice that cucumber. Thinly slice the red onion as fine as you can manage.
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, and some salt and pepper until it comes together into something smooth and creamy.
- Assemble the bowl:
- Toss the cooled pasta with all those fresh vegetables. Pour the dressing over everything and mix it well. Slice your rested chicken and arrange it on top, then finish with generous crumbles of feta and a sprinkle of fresh parsley.
Save to Pinterest Last summer I made this for a Fourth of July potluck when everyone else was bringing burgers and potato salad. It was gone before the burgers even hit the grill, and I spent the whole afternoon writing down the recipe for people on cocktail napkins. Something about those bright Mediterranean flavors just hits different when its hot out.
Making It Your Own
Once you master the basic version, you will start seeing possibilities everywhere. I have made this with grilled shrimp when I wanted to feel fancy, and sometimes I throw in a handful of arugula for some peppery greens. The template works with whatever you have in the fridge.
Perfect Pasta Every Time
Salt your pasta water aggressively until it tastes like the ocean. This is your only chance to season the actual pasta itself. And seriously, do not forget to rinse it with cold water. That step is what keeps each piece distinct instead of turning into a gummy clump.
Serving Suggestions
This works beautifully warm, at room temperature, or straight from the fridge. I like to let everything sit for about 10 minutes after tossing so the flavors can really get to know each other.
- A chilled glass of Sauvignon Blanc makes this feel like a proper dinner party
- Crusty bread for soaking up any extra dressing at the bottom of the bowl
- Keep some extra feta on the table because people always want more
Save to Pinterest There is something about this bowl that just makes people happy. Maybe it is the bright colors or maybe it is that you are eating feta cheese for dinner and calling it healthy.