Save Pin
Whenever I’m craving something light, filling, and packed with zingy flavor, I whip up this Mediterranean chicken and pasta bowl. It’s bright and colorful, loaded with chicken, tender noodles, juicy tomatoes, and creamy feta all in a lemony olive oil dressing. Prep it early for easy lunches, chill weeknights, or big get-togethers at the park.
This dish happened on a hectic summer evening when I needed to pull dinner together using only leftovers. Friends loved it so much they still bug me to make it for every cookout.
Tasty Ingredients
- Chicken breast, diced and cooked: brings plenty of lean protein soaks up those tangy juices best grilled or roasted for a flavor boost
- Pasta (penne or rotini): holds the dressing and has the perfect bite (pick one with ridges and watch so you don’t overcook)
- Cherry tomatoes, halved: super juicy and sweet get firm, rich ones if you can
- Cucumber, diced: gives a cool, crunchy bite go for unwaxed, or just peel if the skin’s tough
- Red onion, chopped fine: adds a subtle zip chopped small so you get a bit in every forkful
- Feta cheese crumbles: for a creamy tangy hit grab brined Greek feta, crumble it right before mixing
- Kalamata olives, pitted: bring salty depth slice if they’re big, quality makes a difference
- Extra-virgin olive oil: brings it all together get the best oil you can since you’ll taste it in every bite
Simple Steps
- Rest the Chicken After Cooking:
- First, cook the chicken breasts in olive oil with some salt and pepper. Brown them well, make sure there’s no pink left inside, then let them cool for five minutes so they stay juicy. Cut into chunks once they’re rested.
- Get the Pasta Boiling:
- Pop pasta into a big pot of salted, boiling water. Cook till just firm, about a minute less than your box says. Drain straight away, don’t rinse—so it grabs all the dressing later.
- Chop the Veggies:
- As the pasta boils, slice the tomatoes, dice up the cuke, and chop your onion. Toss them all into a big bowl.
- Mix Everything Up:
- Combine the chicken chunks, noodles, veggies, feta, and olives in a roomy bowl. Drizzle on good olive oil and squeeze over fresh lemon. Shake on Italian or your favorite herbs. Toss gently until everything’s slick and mixed.
- Chill and Finish:
- Give it a quick taste—add more salt or lemon if it needs it. Cover up and let it get cold for at least 30 minutes to blend the flavors. Dish it up with extra herbs or an extra feta sprinkle if you want.
Save Pin
I’m obsessed with the feta here. It takes me right back to my first trip to Greece. The creamy tang is just perfect. My family piles on extra cheese and for something fancy, I’ll toss in chopped dill, too.
Cool Storage
Keep leftovers in a sealed container in your fridge and they’ll stay good for three days. If you’re prepping way ahead, leave the dressing off till right before eating. If it’s sitting overnight, just add a little more lemon juice and another glug of olive oil before serving.
Smart Swaps
Switch chicken for shrimp, or use chickpeas if you want to keep it meatless. Any pasta like farfalle or fusilli does the trick. For a dairy-free version, use lactose-free feta or just skip the cheese. No kalamata? Try black olives, and swap in your go-to veggies if you like.
How to Serve It
Dig in on its own for a chill lunch or set it out with barbecue meats at your next cookout. You can also stuff it in lettuce leaves or tuck it into a pita for something different. Top with basil, parsley, or toasted nuts for extra crunch and color.
Save Pin
Sunny Mediterranean Touch
Inspired by those classic Greek flavors, this bowl is totally changeable. Pasta, veggies, olive oil, and feta—these are pantry basics that come together into something that feels cheerful and special, whether you’re at home or celebrating something big.
Common Recipe Questions
- → Can I swap out the pasta shape?
Definitely! Any style works—rotini, penne, whole wheat, or even gluten-free if you want.
- → What veggies taste good with this?
Tomatoes, cukes, and red onions hit the spot, but don't hesitate to mix in artichoke hearts, spinach, or bell peppers too.
- → How do I keep the chicken juicy?
Just cook the chicken until it's no longer pink, give it a short break before cutting, or pop it in a marinade first for extra moisture.
- → Will this work for prepping ahead?
For sure! Keep it chilled in a closed container and drizzle the dressing on just before digging in so everything stays fresh.
- → Is it possible to skip the cheese?
Of course! Leave out the feta or grab a plant-based swap to match what you need.