Ingredients
Scale
- 8 oz (225 g) of penne or your favorite pasta
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, sliced into strips
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Optional: lemon juice for a tangy finish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken strips, season with salt and pepper, and cook until browned and fully cooked. Remove from heat and set aside.
- In the same skillet, add a little more olive oil if needed. Sauté red onion and cherry tomatoes for 3-4 minutes until slightly softened.
- In a large mixing bowl, toss cooked pasta with sautéed vegetables, grilled chicken, sliced olives, and crumbled feta cheese. Drizzle with lemon juice or olive oil and garnish with fresh basil leaves.
Notes
- For added flavor, consider marinating the chicken in lemon juice and herbs beforehand.
- Include optional ingredients like capers or artichoke hearts for extra Mediterranean flavor.
- Keep dressing and toppings separate if storing leftovers to maintain freshness.
- This dish pairs well with a light white wine or sparkling water infused with lemon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop, Tossing
- Cuisine: Mediterranean
- Diet: Healthy, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg