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Greek Chicken Pasta Salad Meal Prep Bowls

A refreshing and flavorful Greek Chicken Pasta Salad that's perfect for meal prep on busy weeknights, combining chicken, pasta, and fresh vegetables in a zesty dressing.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the Vinaigrette

  • 3 tbsp Juice of 1 large lemon About 45 ml
  • 1/4 cup Extra-virgin olive oil 80 ml
  • 2 cloves Garlic, grated or finely minced
  • 1 tsp Dried oregano
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly cracked black pepper

For the Salad

  • 1 lb Boneless, skinless chicken breasts or thighs
  • 8 oz Dried sturdy pasta (such as rotini, penne, or farfalle) 225 g
  • 1 small English cucumber, quartered lengthwise and chopped
  • 1 medium Red bell pepper, cored and chopped
  • 1 cup Cherry tomatoes, halved 150 g
  • 1/3 cup Pitted Kalamata olives, halved 45 g
  • 1/2 cup Crumbled feta cheese 75 g
  • 1/4 cup Chopped fresh flat-leaf parsley 15 g
  • 1/4 cup Thinly sliced red onion 40 g

Instructions

Preparation

  • In a large mixing bowl, combine the lemon juice and sliced red onion. Let sit for 10 minutes to soften the onion’s bite.
  • Whisk in lemon zest, olive oil, garlic, oregano, kosher salt, and black pepper until fully combined.

Cooking the Chicken

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Transfer exactly 2 tablespoons of your prepared vinaigrette to a medium bowl, add the chicken, and toss to coat.
  • Arrange the chicken on the baking sheet and roast for 18 to 22 minutes, or until cooked through and an instant-read thermometer reads 165°F (74°C).
  • Let rest for 5 minutes, then chop into bite-sized pieces.

Boiling the Pasta

  • While the chicken roasts, cook the pasta in a large pot of heavily salted boiling water according to the package directions until al dente.
  • Drain the pasta and briefly rinse under cold running water to stop the cooking process and remove excess starch.
  • Drain very well.

Assembling the Salad

  • In the large bowl with remaining vinaigrette and onions, add the well-drained pasta, chopped chicken, cucumber, bell pepper, cherry tomatoes, Kalamata olives, feta, and parsley.
  • Toss thoroughly until everything is evenly coated in the dressing.

Portioning

  • Divide the pasta salad evenly among 4 airtight meal prep containers, seal, and refrigerate.

Notes

Cook the pasta al dente to maintain its texture after refrigeration. Mix and match vegetables according to your pantry. The vinaigrette can be made in advance to save time.