Prepare the Chicken:

• Preheat your oven to 400°F (200°C).

• Season the chicken breasts with salt, pepper, chopped oregano, minced garlic, and lemon zest.

• Heat the olive oil in a large oven-safe skillet over medium-high heat.

• Sear the chicken breasts, skin-side down, for 4-5 minutes until the skin is golden brown.

• Flip the chicken over and transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the oven and let it rest.

Make the Vinaigrette:

• In a small bowl, whisk together the lemon juice, salt, pepper, and olive oil. Set the vinaigrette aside.

Cook the Pasta:

• While the chicken is roasting, bring a large pot of salted water to a boil.

• Cook the fusilli pasta according to the package instructions until al dente, about 9-11 minutes.

• Drain the pasta and set it aside.

Assemble the Salad:

• Once the chicken has rested, shred it into bite-sized pieces, discarding the skin and bones.

• In a large mixing bowl, combine the cooked pasta, shredded chicken, marinated artichoke hearts, olives, feta cheese, and chopped oregano.

• Pour the vinaigrette over the pasta mixture and toss everything together until well combined.

• Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

Serve:

• Transfer the Greek chicken pasta to a serving platter or individual bowls.

• Garnish with chopped parsley for a burst of freshness.

• Serve chilled or at room temperature for a light, refreshing meal.