Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi
Satisfy your cravings with this vibrant and fresh Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi. Bursting with flavors, it's easy to prepare and perfect for summer gatherings. Make it tonight for a delightful culinary experience!
Equipment
- Skillet
- Frying Pan
- Blender
- Food Processor
- Grater
- Chef's Knife
- Baking Sheet
Ingredients
- 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 spiralized
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives pitted
- 1/4 cup fresh basil roughly torn
Instructions
- In a large gallon-size zip-top bag, combine the olive oil, garlic, oregano, smoked paprika, red pepper flakes, and the juice of 2 lemons. Mix well. Add the chicken pieces, ensuring they're well-coated in the marinade. Seal the bag and chill in the refrigerator for at least 1 hour or up to 12 hours to allow the flavors to meld.
- While the chicken marinates, prepare the green basil sauce. In a blender or food processor, combine the remaining olive oil, fresh basil, chives, and a little water to help blend smoothly. Blend until you achieve a creamy consistency, adding more water if necessary. Taste and adjust the seasonings as needed. Set aside.
- Once your chicken is ready, heat your grill, grill pan, or skillet to medium-high heat. If you prefer, you can thread the marinated chicken onto skewers for easier grilling. Grill the chicken for about 10 to 12 minutes, turning occasionally. Look for a nice char and ensure the internal temperature reaches 165°F. After grilling, remove the chicken and let it rest for five minutes, then slice against the grain.
- In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the slices of halloumi cheese and cook for 1 to 2 minutes per side until they are golden and slightly crispy. Carefully remove from the skillet and drain on paper towels.
- Add the spiralized zucchini noodles to the same skillet, drizzling with a bit more olive oil. Season with kosher salt and pepper. Cook for 3 to 5 minutes, just until they warm through but still retain some crunch. Remove the skillet from the heat.
- Toss the cooked zucchini noodles gently with half of the green basil sauce, cherry tomatoes, kalamata olives, and a handful of fresh basil. Mix to combine all the ingredients evenly.
- To serve, divide the zucchini noodle mixture among plates. Top with the sliced grilled chicken and the crispy halloumi cheese. Drizzle with the remaining green basil sauce and garnish with microgreens or additional torn basil if desired. Enjoy your vibrant and satisfying meal!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day.
- Freezing: You can freeze the grilled chicken and zucchini noodles separately. Just make sure to cool them completely before freezing.
- Pairing: This dish pairs wonderfully with a fresh side salad or crusty bread to soak up the extra basil sauce.
- Customization: Feel free to add other seasonal veggies, like bell peppers or eggplant, for more variety.
- Herb Substitutes: If you don’t have fresh basil, try using parsley or cilantro for a different flavor profile.
- Serving Size: This recipe serves six, but it's easy to double or halve depending on your needs.