Grilled chicken, tomatoes, olives, and feta tossed with spaghetti for a vibrant Mediterranean meal.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 1 lb total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - Salt and black pepper to taste
→ Pasta
05 - 12 oz spaghetti
→ Vegetables
06 - 2 cups cherry tomatoes, halved
07 - 1/2 red onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 1/2 cup Kalamata olives, pitted and halved
10 - 1/4 cup fresh parsley, chopped
→ Cheese
11 - 4 oz feta cheese, crumbled
→ Dressing
12 - 2 tablespoons extra-virgin olive oil
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon red wine vinegar
15 - Freshly ground black pepper to taste
# How To Make:
01 - Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, then sprinkle evenly with dried oregano, salt, and black pepper on both sides.
02 - Place seasoned chicken on the hot grill. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a clean plate and let rest for 5 minutes before slicing into thin strips.
03 - While chicken rests, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, typically 8 to 10 minutes. Reserve 1/2 cup of the starchy pasta cooking water, then drain thoroughly.
04 - In a large skillet over medium heat, warm 2 tablespoons extra-virgin olive oil. Add minced garlic and sliced red onion, sautéing for 2 minutes until softened and fragrant. Add halved cherry tomatoes and cook for 3 to 4 minutes until just beginning to soften.
05 - Add the cooked spaghetti, Kalamata olives, and reserved pasta water to the skillet with the vegetables. Toss vigorously with tongs to combine, allowing the pasta to absorb the flavors. Add additional olive oil if the mixture seems dry.
06 - Remove skillet from heat. Pour in fresh lemon juice and red wine vinegar, then sprinkle with chopped parsley. Add sliced grilled chicken and half the crumbled feta cheese. Toss gently to distribute ingredients evenly without breaking the feta.
07 - Divide the pasta mixture evenly among 4 serving plates. Sprinkle the remaining crumbled feta over the top and garnish with additional fresh parsley if desired. Serve immediately while warm.
