Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.

In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.

Meanwhile, combine all the ingredients for the green basil sauce in a blender or food processor and blend until smooth. Stream in water to thin the sauce, I used around 1/3 cup water. Taste and adjust seasonings to your liking.

Set your grill, grill pan or skillet to medium-high heat. If desired, thread the chicken onto skewers.

Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Let rest 5 minutes and then slice against the grain.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.

Add the zucchini noodles to the skillet and give them a drizzle of olive oil. Season with salt + pepper and cook until the noodles are just warmed through, about 3-5 minutes. Remove from the heat and toss the noodles with half of the green basil sauce, the tomatoes, olives and a handful of fresh basil.

Divide the noodles among plates. Top with chicken and a handful of microgreens. Serve with the remaining basil sauce. EAT!