Grilled chicken, tomatoes, olives, and feta tossed with spaghetti in a lemon-herb dressing.
# What You 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 oz 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 oz 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 It:
01 - Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, sprinkle with oregano, salt, and pepper.
02 - Grill the chicken for 6-7 minutes per side, or until cooked through and juices run clear. Transfer to a plate, rest for 5 minutes, then slice thinly.
03 - While the chicken cooks, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
04 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté garlic and red onion for 2 minutes until softened. Add cherry tomatoes and cook 3-4 minutes, until just softened.
05 - Add cooked spaghetti, olives, and reserved pasta water to the skillet. Toss well to combine and heat through, adding more olive oil if needed.
06 - Remove skillet from heat. Stir in lemon juice, red wine vinegar, and chopped parsley. Add sliced chicken and half the feta, tossing gently.
07 - Divide among plates, sprinkle with remaining feta and extra parsley if desired. Serve immediately.
