# 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 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 grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, then sprinkle evenly with dried oregano, salt, and black pepper.
02 - Place chicken on hot grill and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sliced red onion, sautéing for 2 minutes until softened and fragrant.
05 - Add halved cherry tomatoes to the skillet and cook for 3-4 minutes until just softened but still holding their shape.
06 - Add cooked spaghetti, Kalamata olives, and reserved pasta water to the skillet. Toss thoroughly to combine and heat through, adding additional olive oil if pasta seems dry.
07 - Remove skillet from heat. Stir in lemon juice, red wine vinegar, and chopped parsley. Add sliced grilled chicken and half the crumbled feta, tossing gently to distribute evenly.
08 - Divide among 4 plates. Sprinkle remaining feta cheese and additional parsley over each serving. Serve immediately while warm.
