Tender lemon-marinated chicken tossed with pasta, fresh vegetables, olives, and feta in a light vinaigrette.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Pasta
08 - 10 oz short pasta (penne, fusilli, or rotini)
→ Vegetables & Add-ins
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1/2 cup Kalamata olives, pitted and sliced
12 - 1/2 small red onion, thinly sliced
13 - 3.5 oz feta cheese, crumbled
14 - 2 tbsp fresh parsley, chopped
→ Dressing
15 - 2 tbsp extra virgin olive oil
16 - 1 tbsp red wine vinegar
17 - 1 tsp Dijon mustard
18 - 1/2 tsp dried oregano
19 - Salt and pepper, to taste
# Step-by-Step:
01 - Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes, up to 2 hours for enhanced flavor penetration.
02 - Prepare pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to halt cooking and cool for the salad.
03 - Heat a grill pan or skillet over medium heat. Remove chicken from marinade and cook for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing into thin strips.
04 - In a large mixing bowl, toss together cooled pasta, cherry tomatoes, cucumber, Kalamata olives, and sliced red onion until evenly distributed.
05 - Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper in a small bowl until emulsified. Pour over pasta mixture and toss thoroughly to coat.
06 - Arrange sliced chicken over the pasta salad. Top with crumbled feta cheese and fresh parsley. Either toss gently to incorporate or serve with chicken displayed on top.
