This would be good either hot or cold. It makes a nice substantial lunch at 665 cals with 44g protein and 46 carbs. It is not low fat, but could be if you want to use low fat greek salad dressing instead of the olive oil/lemon.
8 servings (ie one box) bow tie pasta
3lbs chicken breast
2oz chopped black olives
5oz baby arugula, or baby spinach, or regular either...some green which is not iceburg or romaine
8oz feta cheese
1/4th cup lemon juice (or more to taste)
1 cup olive oil
1 pint cherry tomatoes
Oregano, salt, pepper, and garlic powder to taste
Spread chicken breast out onto a cookie sheet, season liberally with lemon, oregano, garlic powder, salt and pepper and throw in the oven at 350. While that is cooking, put on water and boil pasta according to directions on the box. When pasta is 1-2 mins from done, toss the greens into the pot right along with it. Drain pasta/greens and toss back into pot. Put feta, olives, and tomatoes into the pot and stir to mix everything. Dress w olive oil, lemon, and more oregano (or your light greek dressing if using that) . Chicken should be done by now, so take that out and chop it up and add that in.
Portion into tupperwear for meal prep or just store it all in one if you don't like 1000000000 small containers in your fridge. Makes a week of lunches + today's lunch and a few extras for lazy dinners.
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