Greek Chicken Pasta Bowls
Ingredients
- 2 (8.8-oz) pouches ready penne pasta (such as Barilla)
- ¼ cup chopped fresh parsley
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 English cucumber, cut into half-moons
- 1 pint grape tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ½ cup crumbled feta cheese
- ¾ cup Greek vinaigrette (such as Marie's)
Instructions
- Cook pasta according to package directions; add parsley, and toss.
- Sprinkle chicken with salt and pepper. Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Let stand 5 minutes; slice.
- Divide pasta among 6 bowls. Top each with chicken, cucumber, tomatoes, olives, and cheese. Drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
531
|
531
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 43 | 43 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 702 | 702 |
Quick & Healthy Meal Plan
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