Save to Pinterest The smell of lemon and garlic hitting a hot pan still takes me back to my tiny first apartment kitchen where I'd cook with the windows open to catch any breeze. I made this bowl for dinner with my neighbor who had just returned from Greece and kept raving about the fresh flavors she'd enjoyed there. It's become my go-to when I want something that feels special but comes together without stress.
Last summer my sister came over after a terrible day at work and I put this bowl in front of her without saying much. She took one bite and her shoulders actually dropped about three inches. That's the kind of food this is - the kind that fixes things quietly.
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Ingredients
- Boneless chicken breasts: Marinating them in lemon and garlic makes all the difference between good chicken and great chicken
- Short pasta: Penne or fusilli catches all those little bits of flavor in every single forkful
- Cherry tomatoes: They burst in your mouth and add this sweet juiciness that balances the tangy feta perfectly
- Kalamata olives: These bring that authentic Greek punch of salty brininess you cannot substitute
- Feta cheese: Get the good stuff in brine not the pre-crumbled kind if you want that creamy tangy magic
- Red wine vinegar: Just enough to brighten everything without overpowering the delicate flavors
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Instructions
- Marinate the chicken:
- Whisk together the olive oil lemon zest and juice garlic oregano salt and pepper then coat the chicken and let it sit for at least 15 minutes while you prep everything else
- Cook the pasta:
- Boil your pasta until tender then drain and rinse it under cold water to stop the cooking and cool it down
- Sear the chicken:
- Heat your grill pan or skillet over medium heat and cook the chicken for 6-7 minutes per side until it is golden and cooked through then let it rest before slicing
- Build the base:
- In your largest bowl toss together the cooled pasta cherry tomatoes cucumber olives and red onion
- Make the dressing:
- Whisk the extra virgin olive oil red wine vinegar Dijon mustard oregano salt and pepper until emulsified then pour it over the pasta mixture and toss everything together
- Finish and serve:
- Top with the sliced chicken crumbled feta and fresh parsley then give it one last gentle toss or arrange the chicken on top for a prettier presentation
Save to Pinterest This bowl has become my default contribution to summer potlucks and Sunday family dinners. There is always someone asking for the recipe usually with their mouth still full.
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Make It Your Own
Sometimes I swap in grilled shrimp when I want something lighter and it is absolutely delicious that way. You can also add a handful of baby spinach or arugula if you want to sneak in some greens without changing the vibe.
Pasta Perfection
Whole grain pasta works great here and adds a nice nuttiness that stands up to the bold flavors. Just cook it a minute longer than the package says since the texture can be a bit chewier.
Serving Suggestions
This is one of those rare dishes that works for weeknight dinner weekend lunch or packed for lunch the next day. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully.
- Warm it slightly if you are serving in cold weather
- Serve it cold straight from the fridge in summer
- Keep the extra feta on the side so it does not get soggy in leftovers
Save to Pinterest I hope this bright bowl finds its way into your regular rotation. There is something about those Mediterranean flavors that just makes life feel a little more sunny.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the components separately and store them in the refrigerator for up to 24 hours. Keep the dressing separate until ready to serve to prevent the pasta from becoming soggy. Combine everything just before eating for best texture.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or rotini work well because they hold the dressing and ingredients evenly. Avoid long pasta like spaghetti, which can make the bowl harder to toss and eat.
- → How do I prevent the chicken from drying out?
Marinate the chicken for at least 15 minutes to keep it moist. Cook over medium heat for 6-7 minutes per side, and always let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat.
- → Can I make this without feta cheese?
Absolutely. Substitute with goat cheese, ricotta salata, or dairy-free feta for similar tanginess. You can also use mozzarella for a milder flavor, though it will change the Mediterranean character slightly.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc or Greek white wine complements the fresh, citrusy flavors beautifully. The acidity cuts through the richness of the olive oil and feta, enhancing the overall dining experience.
- → Are there protein alternatives?
Grilled shrimp, grilled salmon, or even roasted chickpeas work wonderfully as substitutes. For a vegetarian option, add roasted vegetables like zucchini, bell peppers, or artichoke hearts instead of protein.
