Save My neighbor Sofia showed up at my door one July afternoon with a covered bowl and a knowing smile. Inside was this jumbled, colorful mess of pasta, chicken, feta, and vegetables that somehow tasted like sunshine and the Mediterranean coast all at once. She shrugged and said it was just leftovers tossed together, but I knew better. That casual bowl became my go-to whenever I need something bright, filling, and impossibly easy to pull off on a weeknight.
I made this for a small backyard dinner last spring, and everyone kept asking if I ordered it from that Greek place downtown. The truth is, I had forgotten to marinate the chicken long enough and panicked, but the brightness of the lemon and the tang of the feta covered for me completely. Since then, I have learned that this dish is forgiving in the best way, and it always looks more impressive than the effort it actually requires.
Ingredients
- Boneless, skinless chicken breasts: These stay moist if you do not overcook them, and slicing them thinly after resting makes every bite tender and easy to fork with the pasta.
- Olive oil: Used twice, once for marinating and again in the dressing, and both times it carries the bright, grassy flavor that holds everything together.
- Lemon, zested and juiced: The zest gives you that aromatic punch, and the juice keeps the chicken from tasting flat or too rich.
- Garlic cloves, minced: Fresh garlic in the marinade makes all the difference, and I have tried garlic powder in a pinch, but it just does not have the same sharpness.
- Dried oregano: This is the herb that makes it taste unmistakably Greek, earthy and a little floral without overpowering anything else.
- Salt and freshly ground black pepper: Season generously, especially the chicken, because underseasoned protein will make the whole bowl taste boring.
- Short pasta: Penne, fusilli, or rotini all work beautifully because their shapes grab onto the dressing and bits of feta.
- Cherry tomatoes, halved: They add bursts of sweetness and juice, and I always use the ripest ones I can find for maximum flavor.
- Cucumber, diced: The crunch is essential, and I leave the skin on for color and texture.
- Kalamata olives, pitted and sliced: Their briny, fruity flavor is what makes this taste like a real Greek salad, not just pasta with vegetables.
- Red onion, thinly sliced: A little sharpness goes a long way, and if you soak the slices in cold water for a few minutes, they mellow out nicely.
- Feta cheese, crumbled: Use block feta and crumble it yourself, the pre-crumbled stuff is drier and lacks that creamy, tangy richness.
- Fresh parsley, chopped: It brightens the whole bowl and adds a fresh, herbal note right at the end.
- Extra virgin olive oil: For the dressing, use the good stuff, it makes a noticeable difference in flavor.
- Red wine vinegar: Tangy and sharp, it balances the richness of the olive oil and feta perfectly.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle depth without tasting mustardy.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper until combined. Add the chicken breasts, turn them to coat, and let them sit for at least 15 minutes, or up to 2 hours if you have the time.
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain it, rinse under cold water to stop the cooking, and set aside to cool completely.
- Grill the chicken:
- Heat a grill pan or skillet over medium heat, remove the chicken from the marinade, and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees and the juices run clear. Let the chicken rest for a few minutes, then slice it thinly against the grain.
- Assemble the bowl:
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, and red onion. Toss gently to distribute everything evenly.
- Make the dressing:
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until smooth and emulsified. Pour the dressing over the pasta mixture and toss until everything is lightly coated.
- Finish and serve:
- Top the pasta with the sliced chicken, crumbled feta, and chopped parsley. Give it one more gentle toss, or leave the chicken arranged on top for a prettier presentation.
Save The first time I packed this for lunch, a coworker leaned over and asked if I was eating a salad or a pasta dish. I told her it was both, and she laughed, but then she tried a bite and immediately asked for the recipe. That moment reminded me that the best meals are the ones that do not fit neatly into a category, they just taste good and make you feel satisfied without feeling heavy.
Variations and Substitutions
If you are not a chicken person, grilled shrimp works beautifully here and cooks even faster. I have also made this with chickpeas for a vegetarian version, and it still felt hearty and complete. For a little extra green, toss in a handful of baby spinach or arugula right before serving, the residual warmth from the chicken will wilt it just enough. Whole grain or gluten-free pasta both work without changing the texture or flavor in any meaningful way.
Serving and Pairing
This bowl is wonderful on its own, but it pairs beautifully with a crisp Sauvignon Blanc or a chilled Greek white wine if you are feeling fancy. I have also served it alongside warm pita and tzatziki for a more casual, shareable meal. Leftovers keep well in the fridge for up to three days, though the cucumbers may release a little water, so I sometimes drain off any excess liquid before reheating or eating it cold.
Storage and Make-Ahead Tips
You can prep the chicken, cook the pasta, chop the vegetables, and whisk the dressing all a day ahead, then assemble everything just before serving. The feta and parsley should be added last to keep them fresh and vibrant. If you are meal prepping, store the dressing separately and toss it with the pasta right before eating, so everything stays crisp and flavorful.
- Store the chicken separately if you plan to eat this cold, so it does not dry out the pasta.
- Add a squeeze of fresh lemon juice before serving leftovers to wake up the flavors.
- If the pasta seems dry after chilling, toss it with a drizzle of olive oil or a splash of the dressing.
Save This bowl has become my answer to busy weeks, last-minute guests, and days when I just want something that feels like a vacation on a plate. I hope it brings you the same ease and brightness it has brought me.
Recipe FAQ
- → How long can I marinate the chicken?
The chicken benefits from at least 15 minutes of marinating, but can be marinated for up to 2 hours for deeper flavor. Don't exceed 2 hours as the lemon juice will begin to cook the chicken.
- → Can I make this ahead of time?
Yes, this bowl is excellent for meal prep. Store the dressed pasta, vegetables, and chicken separately in airtight containers for up to 3 days. Combine them just before serving to keep everything fresh and prevent the pasta from becoming soggy.
- → What pasta shapes work best?
Short pasta shapes like penne, fusilli, or rotini work wonderfully as they hold the dressing and vegetables well. Avoid long pastas like spaghetti, which can be harder to mix evenly with the other ingredients.
- → Is this suitable for gluten-free diets?
Absolutely. Simply substitute the regular pasta with gluten-free pasta, using the same cooking time from the package instructions. Verify that all other ingredients, especially the Dijon mustard, are certified gluten-free.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Greek white wine complements the fresh Mediterranean flavors perfectly. The acidity in these wines pairs beautifully with the lemon and feta in the bowl.
- → Can I substitute the chicken?
Definitely. Grilled shrimp is an excellent protein alternative that cooks in just 3-4 minutes. You can also use grilled tofu for a vegetarian option, or try white fish like halibut for a lighter variation.