Ingredients
Scale
- 12 oz of penne pasta or any preferred pasta shape
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: Red pepper flakes for added spice
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse with cold water. Set aside.
- Slice the chicken breasts into strips. Combine oregano, paprika, salt, pepper, and a tablespoon of olive oil; marinate the chicken for 10 minutes.
- In a skillet, heat olive oil over medium-high heat and cook marinated chicken until golden and cooked through. Let rest, then slice into bite-sized pieces.
- In a large bowl, combine cooked pasta, grilled chicken, cherry tomatoes, cucumber, black olives, and feta cheese.
- Whisk together lemon juice, garlic, remaining olive oil, salt, pepper, and red pepper flakes; pour over the salad and toss gently. Garnish with chopped parsley.
Notes
- Use high-quality, fresh ingredients for best flavor.
- Marinate the chicken for at least 10 minutes for enhanced taste.
- Serve chilled or at room temperature based on preference.
- Prepare the pasta and chicken ahead of time; assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled, Boiled, Mixed
- Cuisine: Mediterranean
- Diet: Gluten-Free option available (by choosing gluten-free pasta), High-Protein
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg