Description
A vibrant Mediterannean dish with grilled chicken, whole-grain pasta, roasted tomatoes, and zesty lemon dressing. Balanced with lean protein, fiber, and healthy fats for a fresh, satisfying meal.
Ingredients
Whole-grain penne pasta 8 oz (225g)
Grilled chicken breast 2 (6 oz each)
Sun-dried tomatoes ½ cup (75g)
Kalamata olives ¼ cup (40g)
Fresh basil 1/3 cup (10g), chopped
Crushed red peppers 1 tbsp (7g)
Chickpeas ½ cup (80g), drained and rinsed
Feta cheese ¼ cup (40g), crumbled
Olive oil 2 tbsp (30ml)
Lemon juice 2 tbsp (30ml)
Minced garlic 1 clove
Dried oregano 1 tbsp
Salt to taste
Black pepper to taste
Paprika to taste
Instructions
Boil salted water in a saucepan. Add pasta
Cook 3 minutes less than package instructions for al dente
Drain pasta immediately. Rinse with cold water to halt cooking
Pat dry with paper towels
Place chicken breasts in shallow dish. Squeeze lemon juice over
Add olive oil, minced garlic, 1 tbsp basil, and 1 tbsp oregano
Refrigerate 10 minutes
Heat grill to medium-high. Cook chicken 6 minutes per side
Let rest 5 minutes before slicing into ¼-inch strips
In large bowl, combine cooled pasta, grilled chicken, sun-dried tomatoes, Kalamata olives, remaining basil, crushed red peppers, and chickpeas
In small bowl, whisk olive oil, remaining lemon juice, remaining oregano, salt, pepper, and paprika
Pour dressing over salad and toss gently
Top with crumbled feta cheese
Notes
Penne can be substituted with fusilli for extra texture
Kalamata olives can be replaced with green olives if preferred
Dressing thickness can be adjusted by adding water or lemon juice
Cool chicken and pasta fully before mixing to prevent sogginess
Store in airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: one serving
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg