Description
Grilled Chicken with Fresh Pasta Salad & Yogurt Dip is a light, refreshing meal that’s perfect for summer lunches, meal prep, or family dinners. Juicy, herb-marinated chicken is paired with a vibrant pasta salad full of crisp veggies, then served with a tangy, creamy yogurt dip for the perfect finishing touch.
Ingredients
For the Grilled Chicken:
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2 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tsp dried oregano
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1/2 tsp garlic powder
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1/2 tsp paprika
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Salt and pepper to taste
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Juice of 1/2 lemon
For the Fresh Pasta Salad:
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8 oz cooked pasta (penne, rotini, or bowtie)
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1 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup black olives, sliced
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1/4 cup crumbled feta cheese
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2 tbsp olive oil
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1 tbsp red wine vinegar or lemon juice
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1 tsp dried oregano
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Salt and pepper to taste
For the Yogurt Dip:
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1 cup plain Greek yogurt
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1 clove garlic, finely grated
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1 tbsp lemon juice
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1 tbsp chopped fresh dill or mint
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Salt and pepper to taste
Instructions
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In a bowl, combine chicken with olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper. Marinate for 15–30 minutes.
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Grill chicken over medium heat for 5–6 minutes per side, or until cooked through. Let rest before slicing.
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In a large bowl, mix pasta, tomatoes, cucumber, onion, olives, and feta.
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Whisk together olive oil, vinegar or lemon juice, oregano, salt, and pepper. Pour over salad and toss to combine.
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In a small bowl, combine all yogurt dip ingredients and stir well.
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Serve sliced grilled chicken with a generous scoop of pasta salad and a side of yogurt dip.
Notes
This dish is versatile — swap in grilled shrimp or tofu for the chicken. You can prepare the yogurt dip and pasta salad in advance for easy meal prep. Add avocado or chickpeas to the salad for an extra boost of nutrients. The yogurt dip also doubles as a healthy spread for wraps and sandwiches.
- Prep Time: 20 minutes
- Cook Time: 12 minutes