Greek Chicken Pasta Salad
Ingredients
Marinade/Dressing
-
1
whole
lemon
-
¼
cup
olive oil
-
3
cloves
garlic
-
½
Tbsp
dried oregano
-
½
tsp
salt
-
to taste
freshly cracked pepper
Salad
-
2
pieces
boneless, skinless chicken thighs
-
8
oz
pasta (any shape)
-
1
whole
bell pepper (any color)
-
4
oz
grape tomatoes
-
½
whole
cucumber (1.5 cups diced)
-
¼
bunch
parsley
-
2
oz
feta
Instructions
- Zest the lemon and set the zest aside, then squeeze the juice into a bowl to get at least ¼ cup.
- Mince two cloves of garlic and mix them with the lemon juice, olive oil, oregano, salt, and pepper to create the marinade.
- Place the chicken thighs in a zip lock bag with half of the marinade and refrigerate for at least 30 minutes.
- Cook the pasta according to package instructions, then drain and cool.
- Heat a skillet and cook the marinated chicken thighs until browned and cooked through, about 5 minutes on each side.
- Let the chicken rest for a few minutes, then chop into bite-sized pieces.
- Prepare the vegetables by dicing the cucumber and bell pepper, and halving the tomatoes.
- In a large bowl, combine the cooled pasta, vegetables, chopped chicken, and crumbled feta.
- Pour the remaining dressing over the salad and toss to coat.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
710
Total fat
49.13g
Total carbohydrates
50.93g
Total protein
17.38g
Sodium
561.98mg
Cholesterol
0mg
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