A refreshing and hearty dish packed with Mediterranean flavors, featuring tender grilled chicken, crisp veggies, tangy feta cheese, and a zesty homemade Greek dressing. Perfect for meal prep, picnics, or a light summer dinner!
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
In a small bowl, mix olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Rub the mixture over both sides of the chicken breasts.
Grill Method: Preheat the grill to medium-high heat (375-400°F). Grill chicken for 4-5 minutes per side, or until internal temp reaches 165°F. Let rest for 5 minutes, then slice into strips or cubes.
Skillet Method: Heat 1 tbsp olive oil in a pan over medium heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Let rest, then slice.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and parsley. Add the sliced chicken and pour the dressing over the salad. Toss well to coat.