Lemon Herb Chicken and Feta Pasta

Dice the chicken breasts into bite-sized cubes.

Mince the garlic cloves.

Finely chop the fresh parsley.

Zest and juice the lemon.

Halve the cherry tomatoes.

Dice the English cucumber.

Finely dice the red onion.

Slice the kalamata olives into rounds.

Crumble the feta cheese.

Bring a large pot of salted water to a rolling boil over high heat, add the rotini pasta, and cook for 8 to 10 minutes until tender yet firm to the bite (al dente).

Drain the cooked pasta thoroughly in a colander and rinse under cold running water until completely cooled to stop the cooking process and prevent clumping.

In a small bowl or measuring cup, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper until fully emulsified.

Heat one tablespoon of the prepared lemon-herb dressing in a skillet over medium-high heat, add the diced chicken breast, and sauté for 6 to 8 minutes until golden browned on the exterior and cooked through to an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a plate and let it cool completely to room temperature for about 10 minutes.

In a large mixing bowl, combine the cooled pasta, cooled chicken, cherry tomatoes, English cucumber, red onion, pitted kalamata olives, crumbled feta cheese, and fresh flat-leaf parsley.

Pour the remaining lemon-herb dressing over the bowl and toss thoroughly until all components are evenly coated.

Divide into airtight meal-prep containers and refrigerate for at least 30 minutes before serving cold.