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A simple and delicious recipe for grilled Greek chicken over tangy Greek yogurt penne pasta salad made with kalamata olives, sun-dried tomatoes, artichoke hearts, cucumbers, feta cheese, and fresh dill.
Fire-up the grill for a Mediterranean-inspired recipe that’s full of incredible flavor!
How To Make Grilled Greek Chicken with Greek Pasta Salad
Ingredients You’ll Need:
To Make The Greek Chicken:
- 6 boneless, skinless chicken breasts
- 1/3 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice
- 2 sprigs fresh oregano
- 2 tbsp Greek seasoning blend (I used one from Spice and Tea Exchange and McCormick makes one, as well)
To Make The Pasta Salad:
- 6 oz low-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp pepper
- 1 tsp salt
- 3 cloves garlic
- 16 oz uncooked penne pasta
- 1 cup pitted kalamata olives, drained
- 2 cucumbers, peeled, seeded and sliced
- 3/4 cup sun-dried tomatoes in oil, drained and chopped
- 9 oz jar marinated artichoke hearts, drained and chopped
- 1 1/2 cups crumbled whole milk feta cheese
Directions:
For The Greek Chicken:
In a large bowl, combine marinade ingredients (except chicken) with a whisk. Add boneless chicken breasts and marinate at least 3 hours or up to 10 hours.
Meanwhile, make the pasta salad by combining the first 7 pasta salad ingredients in a food processor. Blend until smooth. Transfer to a bowl and chill for 1 hour and up to 24 hours in advance.
Cook pasta according to package directions, drain and rinse with cold water. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Then add the yogurt mixture and stir until coated. Next, stir in the feta. Cover and chill at least one hour or until ready to serve.
Easy Cooking Tip:
Make pasta salad a day in advance and marinate the chicken in the morning. This way, all you have to do is fire up the grill and cook the chicken for a fast and easy dinner.
If you love Mediterranean-inspired dishes, you should also try this Mediterranean Tuna Salad Wrap! It’s easy, healthy and delicious!
Greek Chicken and Tzatziki Pasta Salad
Ingredients
- For The Greek Chicken
- 6 small-medium boneless skinless chicken breasts
- 1/3 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice
- 2 sprigs fresh oregano
- 2 tbsp Greek seasoning I use one from Spice and Tea Exchange
- For The Pasta Salad
- 6 oz low-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 3 garlic cloves
- 16 oz uncooked penne pasta I use Dreamfield's lower-carb pasta
- 1 cup pitted kalamata olives drained
- 2 cucumbers peeled seeded and sliced
- 3/4 cup sun-dried tomatoes in oil drained and chopped
- 9 oz jar marinated artichoke hearts drained and chopped
- 1 1/2 cups crumbled feta cheese I go for whole feta...more flavor and creamier
Instructions
- For The Greek Chicken:
- In a large bowl, combine marinade ingredients (except chicken) with a whisk. Add boneless chicken breasts and marinate at least 3 hours, or up to 10 hours.
- Meanwhile, make pasta salad (directions below)
- Grill marinated chicken over medium-high heat about 4 minutes each side, until internal temperature reaches 160 degrees.
- Allow chicken to rest for 10 minutes before serving to retain moisture.
- Serve over pasta salad.
- For The Pasta Salad:
- Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, cover, and chill for 1 to 24 hours.
- Cook pasta according to package directions; drain and rinse with cold water.
- Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended.
- Add yogurt mixture and stir until well coated. Gently stir in feta.
- Cover and chill at least 1 hour, or until ready to serve.
Notes
- Pasta Salad recipe is from Southern Living magazine, June 2012 - Tangy Tzatziki Pasta Salad
Amee Livingston
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Jill says
Yum!! This sounds so incredible; just bursting with vibrant flavors and healthful ingredients. I think I would actually like this with farro in lieu of the pasta. What are the spices in the Greek spice mix you used?
Amee Livingston says
Thanks Jill! Farro would be excellent here! The spice blend I use has: oregano, garlic, pepper, onion, sea salt, feta powder and lemon zest…an easy DIY mix.
A Little about Ally! says
Yummmm, now that’s a great pasta salad…artichokes and all! xo
Ann says
Looks fantastic, Amee! Love all the Greek flavors!
Emily Lynne {The Best of this Life} says
Oh yum, I wish this would magically appear for dinner tonight! Looks delish 🙂
Corey @ Family Fresh Meals says
Mmmmmm this looks amazing!
[email protected] says
Oh the yummmlinessssss!!!!!!!!!!!!! Yummmmm!!
Amee Livingston says
thank you, ladies! 😉
Carrie's Experimental Kitchen says
I just pinned this…I’m drooling over here with all of the flavors I LOVE! Nice recipe Amee!
Amee Livingston says
Thank you Carrie! 🙂