Greek Chicken Pasta Bowl

The first time I made this chicken pasta bowl was during a sweltering July heatwave when turning on the oven felt like punishment. I had fresh herbs wilting on my counter and a container of feta that needed using, so I threw everything together in what I thought was a desperate attempt at dinner. My roommate walked in, took one bite of those leftovers the next day, and literally asked me to marry her. Something about that bright lemon cutting through the creamy feta against the briny olives just clicked in a way I had not expected from a ten minute assembly job.

Last summer my cousin came over after her third awful date in a row and I put this bowl down in front of her without saying much. She took that first bite of lemony chicken against the cool cucumber and just stopped talking for a whole minute. Sometimes food hits different when you need something bright and alive to remind you that good things still exist.

Ingredients

• Boneless chicken breasts: Go for thin cut if you can find them, they cook faster and stay juicier than the thick ones that always seem to dry out in the middle no matter what you do
• Olive oil: Use the decent stuff here since the dressing is simple and the oil really shines through
• Lemon: Both zest and juice because that zest holds all those aromatic oils that make your kitchen smell amazing
• Dried oregano: Fresh herbs are great but dried oregano actually has this concentrated flavor that stands up perfectly to grilled chicken
• Short pasta: Penne or fusilli catch all those little bits of feta and tomato in their curves
• Cherry tomatoes: They stay firm better than big tomatoes when they hit that acidic dressing
• Cucumber: English or Persian cucumbers work best since they have fewer seeds and thinner skin
• Kalamata olives: These bring that signature brine that makes the whole bowl taste distinctly Greek
• Feta cheese: Get the block and crumble it yourself, those pre-crumbled containers never taste quite right

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Marinate that chicken:

Whisk together the olive oil, lemon zest, juice, garlic, oregano, salt and pepper in a shallow dish. Add the chicken and turn it around a few times to coat. Let it sit while you prep everything else, or up to two hours if you have the time.

Get the pasta going:

Cook pasta according to the package, then drain and rinse with cold water. That rinse stops the cooking and keeps each piece separate so the dressing coats everything instead of sliding right off.

Cook the chicken:

Heat a grill pan or skillet over medium heat. Cook the chicken about six or seven minutes per side until it is done. Let it rest for a few minutes before slicing or all those juices will run out onto your cutting board.

Build the base:

In your largest bowl, toss together the cooled pasta, tomatoes, cucumber, olives, and onion. This is your canvas.

Make the dressing:

Whisk the olive oil, red wine vinegar, Dijon, oregano, salt and pepper until it comes together into something creamy and bright. Pour it over the pasta and toss until every piece is glossy.

Finish it off:

Top with the sliced chicken and crumbled feta. Sprinkle the parsley on top like confetti and serve while the chicken is still a little warm.

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This recipe became my go-to contribution to every potluck and picnic last summer. Watching people light up when they hit that combination of warm grilled chicken against cool crisp vegetables never gets old. Food is supposed to make people happy and this one delivers every single time.

Make It Your Own

Swap the chicken for grilled shrimp or even chickpeas if you want to keep it vegetarian. Sometimes I throw in arugula or spinach at the end just to wilt it slightly. Whole grain pasta works if that is your thing, and dairy-free feta has gotten surprisingly decent if you need it.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich elements. Grilled flatbread on the side is never a bad idea. If you want to make it a full spread, some hummus and pita always welcome this dish to the table.

Meal Prep Magic

This keeps beautifully in the fridge for three or four days, though the pasta does drink up the dressing overnight. Keep a little extra dressing on hand to perk it up again.

• Store the feta separately if you plan to meal prep this
• Bring everything to room temperature before serving for the best flavor
• Add fresh herbs right before eating so they stay bright

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Hope this bowl brings a little bit of sunshine to your table, even on the most ordinary Tuesday evening.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can prepare the components separately. Cook the pasta and chicken the day before, then store in the refrigerator. Assemble and dress just before serving to keep vegetables crisp and prevent the pasta from becoming soggy.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or rotini work best as they capture the dressing and vegetables. You can also use gluten-free or whole grain pasta as alternatives without changing cooking times significantly.

→ How long should I marinate the chicken?

Marinate for at least 15 minutes for basic flavor, but 1-2 hours yields more tender, flavorful results. If pressed for time, even 15 minutes makes a noticeable difference in the chicken's taste.

→ Can I substitute the chicken?

Absolutely. Grilled shrimp works wonderfully as a seafood alternative. You can also use grilled turkey breast, chickpeas for a vegetarian option, or even white fish like cod or halibut.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Greek white wine like Assyrtiko complements the fresh, Mediterranean flavors. The acidity cuts through the richness of the feta and olive oil dressing beautifully.

→ How do I keep the vegetables fresh?

Add delicate vegetables like cucumber and tomatoes just before serving to maintain their crispness. If preparing ahead, store them separately and combine with the pasta and dressing at the last moment.