Description
A vibrant Mediterranean dish with fusilli pasta, grilled chicken, seasonal vegetables, and a zesty oregano vinaigrette. Balanced, flavorful, and halal-compliant. Perfect as a main course or light meal.
Ingredients
Fusilli Pasta (10 oz / ~280g)
Chicken Breasts (2, 6 oz each)
Cucumber (1 medium, julienne-diced)
Kalamata Olives (1/2 cup drained)
Feta Cheese (4 oz, crumbled)
Extra Virgin Olive Oil (2 tbsp)
Lemon Juice (1 tbsp)
Oregano (1 tsp)
Garlic (1 clove, minced)
Salt and pepper to taste
Instructions
Cook fusilli 2 minutes less than package instructions. Drain and rinse with cool water.
Grill chicken breasts 6–8 minutes per side. Rest 5 minutes, then slice.
Whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 1 clove garlic, and a pinch of salt and pepper into vinaigrette.
In a bowl, mix cooked pasta with cucumber and olives.
Top with chilled chicken slices and feta crumbles.
Pour vinaigrette over salad and toss gently to coat.
Notes
Substitute with whole wheat pasta and halloumi cheese for feta alternatives.
Chill vinaigrette for 1 hour before use for intensified flavor.
Room-temperature chicken ensures even grilling.
Add 1 tsp balsamic vinegar for extra tang (halal-friendly).
Toast fennel seeds as oregano substitute if allergenic.
Nutrition
- Serving Size: One serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg