Grilled chicken, cherry tomatoes, briny olives, and feta tossed with spaghetti in a bright Mediterranean-style dish.
# 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 ounces 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 ounces 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:
01 - Preheat grill pan or outdoor grill to medium-high heat. Brush chicken breasts with olive oil and sprinkle generously with dried oregano, salt, and black pepper.
02 - Grill chicken 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to plate and rest 5 minutes before slicing thinly.
03 - Bring large pot of salted water to rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking liquid before draining.
04 - Heat 2 tablespoons extra-virgin olive oil in large skillet over medium heat. Sauté minced garlic and sliced red onion for 2 minutes until softened. Add cherry tomatoes and cook 3 to 4 minutes until just tender.
05 - Add cooked spaghetti, Kalamata olives, and reserved pasta water to skillet. Toss thoroughly to combine and heat through, adding additional olive oil if consistency is too dry.
06 - Remove skillet from heat. Stir in fresh lemon juice, red wine vinegar, and chopped parsley. Add sliced chicken and half the crumbled feta, folding gently to incorporate.
07 - Distribute pasta mixture evenly among serving plates. Top with remaining feta cheese and additional fresh parsley. Serve immediately while hot.
