1. Pat chicken dry and marinate with olive oil, lemon juice, zest, salt, pepper, oregano, and thyme for 15–20 minutes.

2. Preheat grill pan to medium-high and grill chicken 5–6 minutes per side until cooked through. Rest and slice.

3. Cook pasta in boiling salted water until al dente, drain, and toss with a drizzle of olive oil to prevent sticking.

4. Whisk together extra virgin olive oil, lemon juice, minced garlic, chopped parsley, salt, pepper, and crushed red pepper to make the lemon-herb dressing.

5. In a large bowl, combine cooled pasta with basil pesto and toss to coat.

6. Add halved cherry tomatoes, spinach, sliced red onion, and sliced chicken to the bowl.

7. Drizzle the lemon-herb dressing over the salad and toss gently until evenly coated.

8. Fold in crumbled feta cheese, adjust seasoning if needed, and serve warm or chilled.