Ingredients
4 boneless chicken breasts
12 oz penne pasta
1 cup Kalamata olives
1 pint cherry tomatoes, halved
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1 lemon, juiced
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet over medium-high heat
Add chicken breasts, cook 3-4 minutes per side until golden
Transfer skillet to oven, roast 10 minutes until cooked through
Meanwhile, cook pasta according to package instructions
In a large bowl, combine cooked pasta, olives, cherry tomatoes, garlic, oregano, lemon juice, and parsley
Toss with 2 tbsp olive oil and 2 tbsp lemon juice
Season with salt and pepper
Serve immediately
Notes
Use a mandoline for even lemon slices
Substitute white grape juice + a squeeze of lemon for wine if concerned about alcohol
Cool leftovers to room temperature before refrigerating
For vegetarian version, omit chicken and add chickpeas or tofu
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Roasting/Stovetop
- Cuisine: Mediterranean
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg