Greek Chicken Pasta Salad

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  1 Lemon(108g)
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  3 Garlic(9g)
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tbsp Oregano, Dried
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  0.5 tsp 1/2 tsp salt ($0.02)
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  Freshly cracked pepper ($0.03)
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  2 Chicken Thigh, Boneless Skinless(226g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  8 oz Rotini Pasta
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  1.5 cup Cucumber
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  1 Bell Pepper(119g)
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  0.3 cup Olives, Black, Canned, Pitted
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  4 oz Tomato, Cherry
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  0 Parsley, Fresh(15g)
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  2 oz Cheese, Feta, Crumbled

Instructions

1. 1Zest the lemon using a microplane or fine grater, then squeeze the lemon to yield at least 1/4 cup juice; set zest and juice aside separately.
2. 2Mince the garlic and whisk together 1/4 cup lemon juice, olive oil, oregano, salt, pepper, and a pinch of lemon zest until combined; divide the dressing in half and reserve one portion for the finished salad.
3. 3Place the chicken thighs in a zip-top bag with half the dressing, massage to coat evenly, seal, and refrigerate for at least 30 minutes.
4. 4Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to package directions until al dente; drain in a colander and spread on a plate to cool.
5. 5Heat a skillet over medium-high heat, add the marinated chicken thighs, and cook 5 minutes per side until golden brown and the internal temperature reaches 165°F; remove to a plate, let rest 5 minutes, then chop into bite-sized pieces.
6. 6While the chicken cooks, dice the cucumber and bell pepper, halve the olives and cherry tomatoes, and roughly chop the fresh parsley leaves.
7. 7Combine the cooled pasta, cucumber, bell pepper, tomatoes, olives, parsley, and chopped chicken in a large bowl; crumble the feta over top, add a pinch of lemon zest, and toss with the reserved dressing.
8. 8Divide evenly into 4 airtight containers while still cool, or serve immediately; refrigerate until ready to eat.