Grilled chicken tossed with spaghetti, cherry tomatoes, olives, and feta in a lemon vinaigrette. Mediterranean comfort in 35 minutes.
# What you'll need:
→ Protein
01 - 2 boneless, skinless chicken breasts
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 It:
01 - Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and sprinkle with oregano, salt, and pepper. Grill for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a plate and rest for 5 minutes before slicing thinly.
02 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté garlic and red onion for 2 minutes until softened. Add cherry tomatoes and cook for 3 to 4 minutes until just softened.
04 - Add cooked spaghetti, olives, and reserved pasta water to the skillet. Toss well to combine and heat through, adding more olive oil if needed.
05 - Remove skillet from heat. Stir in lemon juice, red wine vinegar, and chopped parsley. Add sliced chicken and half the feta cheese, tossing gently to combine.
06 - Divide among plates and sprinkle with remaining feta cheese and additional parsley if desired. Serve immediately.
