Ingredients
Scale
- 12 oz (340 g) pasta (penne or rotini work beautifully)
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup red onion, sliced thin
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and rinse with cold water. Set aside.
- Season the chicken breasts with salt, pepper, and oregano. Grill or pan-fry until fully cooked and golden brown, about 6-7 minutes per side. Rest for a few minutes, then slice into thin strips.
- Chop the cherry tomatoes, cucumber, red onion, and parsley. Slice the olives and crumble the feta cheese.
- In a large bowl, combine the cooled pasta, grilled chicken, cherry tomatoes, cucumber, olives, red onion, and parsley. Drizzle with olive oil and lemon juice. Toss gently to combine and season with salt and pepper as needed.
Notes
- Use fresh, high-quality ingredients for maximum flavor.
- Add a dash of red pepper flakes or fresh basil for extra zest.
- This dish can be prepared ahead and stored in an airtight container in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: Mediterranean
- Diet: Healthy, Nut Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg