Tender lemon-marinated chicken with pasta, fresh vegetables, olives, and feta in a light Mediterranean dressing.
# What You Need:
→ Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 lemon zested and juiced
04 - 2 garlic cloves minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Pasta
08 - 10 ounces short pasta penne fusilli or rotini
→ Vegetables and 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 ounces feta cheese crumbled
14 - 2 tablespoons fresh parsley chopped
→ Dressing
15 - 2 tablespoons extra virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon dried oregano
19 - Salt and pepper to taste
# How to Make:
01 - Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl. Submerge chicken breasts in marinade and refrigerate for 15 minutes up to 2 hours for enhanced flavor.
02 - Prepare pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking and cool for salad assembly.
03 - Heat grill pan or skillet over medium heat. Remove chicken from marinade and cook 6 to 7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing thinly against the grain.
04 - Combine cooled pasta, cherry tomatoes, cucumber, olives, and red onion in a large mixing bowl.
05 - Whisk extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper in a small bowl until emulsified.
06 - Pour dressing over pasta mixture and toss to coat evenly. Arrange sliced chicken on top and sprinkle with crumbled feta and fresh parsley. Serve immediately or refrigerate up to 2 days.
