Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.
Total Time
1 hour and 35 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.15 out of 5 stars
(7)
Ingredients
6 servings
- 1/4 cup olive oil
- 4 cloves garlic (minced or grated)
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- juice of 2 lemons
- 1 1/2 pounds boneless skinless (chicken breast or tenders)
- 1/2 cup fresh basil
- 1/3 cup roasted cashews
- 1/4 cup fresh oregano
- 2 tablespoons fresh chives
- 1/4 cup olive oil
- kosher salt + pepper
- olive oil (for the pan)
- 8 ounces halloumi cheese (sliced (omit if vegan)
- 4 zucchini or yellow squash (sprialized)
- 1 cup cherry tomatoes (halved)
- 1/2 cup kalamata olives (pitted)
- 1/4 cup fresh basil (roughly torn)
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Preparation
Step 1
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.
Step 2
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.
Step 3
Set your grill, grill pan or skillet to medium-high heat. If desired, thread the chicken onto skewers.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Divide the noodles among plates. Top with chicken and a handful of microgreens. Serve with the remaining basil sauce. EAT!
Step 8
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