Ingredients
4 boneless skinless chicken breasts
8 oz penne pasta
1 cup cherry tomatoes
1 cup cucumber (diced)
1/2 cup red onion (finely sliced)
1/4 cup olives (optional)
1 bunch fresh parsley (chopped)
1/2 cup fresh basil (chopped)
3 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Instructions
Preheat grill to medium-high heat. Season chicken with salt, pepper, oregano, thyme, and garlic
Grill chicken for 6-7 minutes per side until fully cooked
Cook penne pasta according to package instructions; drain and rinse with cold water to cool
In a large bowl, whisk lemon juice, olive oil, and herbs to make dressing
Toss cooled pasta with cherry tomatoes, cucumber, red onion, and olives
Add grilled (and cooled) chicken to pasta
Pour dressing over mixture and gently toss to combine
Chill for 15-20 minutes before serving
Notes
Marinate chicken in herb mixture for 30 minutes for deeper flavor
Add arugula or spinach for extra greens
Use gluten-free pasta if needed
Stir in feta cheese (optional) for extra richness
Store leftovers in an airtight container for up to 2 days
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Grilling/Steaming
- Cuisine: Mediterranean-American
- Diet: Low-Fat
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 2800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg