The photo shows a hearty bowl with seasoned grilled chicken breast, rotini pasta, avocado, spinach, cherry tomatoes, black olives, feta cheese, herbs and red-pepper flakes. Here is a close recreation.
Servings
4 large bowls
Prep: 20 minutes
Marinating: 20–60 minutes
Cooking: 20 minutes
Total: about 1 hour
Ingredients
For the chicken
2 large boneless, skinless chicken breasts — about 450–500 g
1½ tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp paprika
½ tsp dried oregano
½ tsp Italian seasoning
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp red-pepper flakes — optional
For the pasta salad
250 g dry rotini/fusilli pasta
1½ cups cherry tomatoes, halved
½ cup black olives, sliced
100 g feta cheese, cubed or crumbled
2 cups fresh spinach
¼ small red onion, finely sliced
1–2 tbsp fresh parsley, chopped
½ tsp red-pepper flakes
Black pepper, to taste
For the avocado
2 ripe avocados
1 tbsp lemon juice
Pinch of salt
Pinch of red-pepper flakes
Simple dressing
3 tbsp extra-virgin olive oil
1½ tbsp lemon juice
1 tbsp red-wine vinegar
1 small garlic clove, grated
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
Whisk everything together.
Detailed Method
1. Marinate the chicken
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness.
Mix:
olive oil + lemon juice + garlic + paprika + oregano + Italian seasoning + onion powder + salt + pepper.
Coat the chicken thoroughly.
Let it marinate for 20–60 minutes in the refrigerator.
2. Cook the pasta
Bring a large pot of salted water to a boil.
Add the rotini and cook according to the package directions until al dente.
Drain well.
Don’t overcook it—the pasta should remain firm enough to hold the dressing.
Allow it to cool for several minutes.
3. Grill the chicken
Heat a grill pan or skillet over medium-high heat.
Add a small amount of oil.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness.
The safest indicator is an internal temperature of 165°F / 74°C at the thickest part.
Remove the chicken and let it rest for 5 minutes.
Then slice it diagonally into attractive strips like the photo.
4. Prepare the vegetables
Slice:
Cherry tomatoes
Black olives
Red onion
Avocado
Wash and dry the spinach.
For the avocado, cut it in half, remove the pit and peel, then make thin slices while keeping the slices together.
Gently fan them out.
Immediately drizzle with lemon juice to slow browning.
5. Make the pasta mixture
In a large bowl combine:
Cooked rotini
Cherry tomatoes
Black olives
Feta
Red onion
Spinach
Fresh parsley
Pour over the dressing.
Add red-pepper flakes and black pepper.
Toss gently.
Taste and adjust the salt and lemon.
6. Assemble the bowl
For the same presentation as the picture:
Place a bed of fresh spinach on the plate.
Spoon the Mediterranean pasta mixture onto one side.
Arrange the grilled chicken slices along the opposite side.
Place the fanned avocado in the center.
Sprinkle with parsley.
Add a few red-pepper flakes.
Finish with a small drizzle of olive oil or dressing.
For the Instagram-style appearance, keep the ingredients separated rather than mixing the entire bowl together.
Approximate Nutrition
Estimated for 4 large servings, including the dressing:
Nutrient Approx. per serving
Calories 650–720 kcal
Protein 48–55 g
Carbohydrates 55–65 g
Fiber 9–12 g
Total fat 28–34 g
Saturated fat 6–8 g
Sugar 5–7 g
Sodium 700–1,000 mg
Calcium 150–220 mg
Iron 3–5 mg
Actual nutrition varies with the amount of olive oil, feta, olives, avocado and pasta used.
Protein
The majority comes from the chicken, with additional protein from feta and pasta.
Healthy fats
Avocado and extra-virgin olive oil provide predominantly unsaturated fats.
Fiber
Avocado, spinach, tomatoes and whole-grain pasta can substantially increase the fiber content.
Sodium
Feta, olives and added salt can make this bowl relatively high in sodium. For a lower-sodium version, use reduced-sodium olives and feta and minimize added salt.
Nut & Allergen Information
Nuts:
No nuts are required in this recipe.
Other potential allergens:
Milk: feta cheese
Wheat/gluten: regular rotini pasta
For a nut-free meal, use ingredients that are labeled according to your allergy requirements because cross-contact can occur during manufacturing.
Gluten-free version
Use certified gluten-free rotini.
Dairy-free version
Replace feta with a dairy-free feta alternative or simply omit it.
Lower-Calorie Version
To make a lighter bowl:
Use 150–180 g dry pasta
Use 1 avocado instead of 2
Use 1½ tbsp olive oil in the dressing
Use 75 g feta
Keep the chicken at 450–500 g
Increase spinach and tomatoes
This keeps the bowl high in protein while reducing calories.
Q&A
Q: Can I use chicken thighs?
Yes. Boneless skinless thighs are juicier, although chicken breast gives the leaner result shown in the photo.
Q: Can I use whole-wheat pasta?
Absolutely. It increases the fiber and gives the bowl a slightly nuttier flavor.
Q: Can I prepare this ahead?
Yes. Cook the chicken and pasta ahead and refrigerate them separately. Add the avocado shortly before serving.
Q: How long does it last in the refrigerator?
The chicken/pasta mixture can generally be refrigerated for several days when promptly chilled and properly stored. For the best quality, add fresh avocado when serving.
Q: Why does my pasta salad become dry?
Pasta absorbs dressing as it sits. Reserve a little dressing and add another spoonful just before serving.
Q: Can I make it spicy?
Yes. Increase the red-pepper flakes or add a little hot sauce to the dressing.
Q: Can I omit the olives?
Yes. Replace them with cucumber, roasted red peppers or extra tomatoes.
Q: Can I use mozzarella instead of feta?
Yes. Feta gives the salty Mediterranean flavor seen in the photo, while mozzarella will be milder.
Q: How do I keep the avocado green?
Brush or toss the cut avocado with lemon juice and add it immediately before serving.
Q: What makes the chicken look like the photo?
Use an evenly thick breast, a hot grill pan, don’t move it constantly, and let it develop a browned crust before turning. Resting before slicing keeps the chicken juicier.
Q: Can I serve it warm?
Yes. Serve the grilled chicken warm with room-temperature pasta salad and fresh avocado. That’s probably the best combination for this particular bowl.
Best combination for the pictured result
Garlic-lemon grilled chicken + rotini + spinach + cherry tomatoes + black olives + feta + creamy avocado + lemon-oregano dressing + red-pepper flakes.
That combination gives you the same color, texture, protein, freshness and Mediterranean-style presentation as the reference image.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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