Greek Inspired Chicken Pasta with Roasted Cherry Tomatoes

We are in the summer tomato season and the possibilities are endless. I came up with something that is super simple, delicious, healthy for you and the whole family will enjoy. The best part, you will have another recipe in your arsenal.

In this recipe you can roast the tomatoes or you can just use them raw. I roasted mine, because roasting brings out the sweetness of the tomatoes and gives the dish more depth. It also balances out the saltiness from the kalamata olives I used. I hope you will enjoy it, just as much as my family and as always remember to Set the Table with Love. 💕

NOTE: The chicken has to be marinated, the longer you marinate it, the more flavorful and tender it will be.


• 4 chicken breast

• 1 box of Veggie spiral pasta ( they make them delishly colorful) or use penne pasta

• 1 1/2 – 2 cups heirloom cherry tomatoes

• 1 tablespoon Pure Chilean extra virgin olive oil

• 1 teaspoon kosher salt

• 1 small jar kalamata olives

• 1 jar of marinated artichoke hearts

• 1/2 cup feta cheese, crumbled ( or more, based on preference)

• 1 teaspoon oregano

• Sea salt and cracked pepper, to taste

Marinade Ingredients:

• 1/3 cup plain Greek yogurt

• 1/4 cup olive oil

• 4 lemons

• 4-5 cloves garlic pressed or minced

• 2 tablespoons dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper


• Place the chicken pieces in a freezer bag or a bowl and set aside.

• Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator, longer it marinates the more flavor you will have in the chicken.

• After marinating, heat oil in a medium skillet over medium-high heat until shimmering. Place the chicken breast in the pan. Cook, turning once, until firm to the touch, about 5 minutes for each side. Transfer the chicken breasts to a plate. Cube the chicken or slice it based on your preference. Set aside for when it’s time to assemble the dish.

Roasted heirloom tomatoes:

Heat the oven to 400F. Line a baking sheet pan with parchment paper. Place the tomatoes on the baking sheet and drizzle with extra virgin olive oil and season with the kosher salt.

Roast in the oven for 20- 25 minutes, or until the tomatoes begin to take on some color and the juices begin to concentrate.

Once done remove from oven and set aside.

Assemble the dish:

In a large bowl. Add the feta, olives, tomatoes, artichoke hearts, chicken and pasta. Drizzle with extra virgin olive oil, dried oregano, sea salt and cracked pepper. Toss everything together until well incorporated. Enjoy.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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