Step up your salad game with this Smoked Paprika Greek Chicken & Pasta Salad with Olive Oil Powder! Smoky, paprika-marinated chicken pairs beautifully with rotini pasta, cucumbers, tomatoes, and olives, topped with a unique olive oil powder for added flavor and texture. Drizzled with a lemon garlic yogurt sauce, this dish offers the perfect balance of smoky, tangy, and savory in every bite! 🫒✨
Smoked Paprika Greek Chicken & Pasta Salad with Olive Oil Powder 🫒✨
Ingredients:
• For the Smoked Paprika Greek Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• For the Pasta Salad:
• 1 cup rotini pasta (or your preferred pasta)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted and sliced
• Fresh parsley or basil, chopped (for garnish)
• For the Olive Oil Powder:
• 2 tbsp olive oil
• 1 tbsp cornstarch or potato starch
• 1 tsp dried oregano
• Pinch of salt
• For the Lemon Garlic Yogurt Sauce:
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper, to taste
Instructions:
1. Make the Smoked Paprika Greek Chicken:
• In a small bowl, combine olive oil, smoked paprika, lemon juice, garlic powder, dried oregano, salt, and pepper. Rub this marinade over the chicken breasts and let them sit for at least 15 minutes.
• Heat a grill pan or skillet over medium-high heat. Grill the chicken for 6-8 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Remove from heat and let the chicken rest before slicing into thin strips.
2. Make the Pasta Salad:
• Cook the rotini pasta according to package instructions. Drain and rinse with cold water to cool the pasta.
• In a large mixing bowl, combine the cooled pasta with diced cucumber, halved cherry tomatoes, and sliced olives. Toss to combine.
3. Make the Olive Oil Powder:
• In a small saucepan, heat the olive oil over low heat until just warm.
• Whisk in cornstarch or potato starch until smooth, then add dried oregano and a pinch of salt.
• Continue to whisk for another 2-3 minutes until it thickens and turns into a powdery consistency. Allow the mixture to cool, then sprinkle over the pasta salad generously just before serving.
4. Make the Lemon Garlic Yogurt Sauce:
• In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper until smooth and creamy.
5. Assemble the Bowl:
• In each bowl, start with a base of pasta salad.
• Top with the smoked paprika Greek chicken slices and a generous sprinkle of olive oil powder.
• Drizzle with the lemon garlic yogurt sauce and garnish with fresh parsley or basil.
6. Serve:
• Serve immediately for a fresh, smoky, and flavorful meal that’s perfect for any occasion!
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)
This Smoked Paprika Greek Chicken & Pasta Salad with Olive Oil Powder is a delightful combination of smoky chicken, fresh veggies, and an intriguing olive oil powder that adds texture and depth to the dish. The creamy lemon garlic yogurt sauce perfectly complements the flavors for a satisfying, delicious meal! 🫒✨
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