Ingredients
1 1/2 lbs chicken breast
1/2 cup lemon juice
3 cloves garlic, minced
1 tbsp oregano
1/4 tsp salt
1/4 tsp black pepper
8 oz fusilli or rotini pasta
3 cups roasted red peppers (jarred or homemade)
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp red wine vinegar
1 lemon, zest and juice
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Instructions
Preheat oven to 400°F (200°C). Marinate chicken in lemon juice, garlic, oregano, salt, and pepper for 20 minutes. Roast chicken on a tray for 20-25 minutes until fully cooked. Boil pasta al dente according to package instructions, drain. Toss pasta with roasted peppers, feta, and half the dressing (olive oil, vinegar, lemon juice, 1 tsp salt). Mix in cooked chicken. Top with lemon zest, parsley, and basil before serving.
Notes
Use fusilli or rotini for texture retention. Add herbs and lemon zest just before serving to maintain freshness. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg