Bright, herb-forward, and perfect for warm evenings, this Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi combines lemony marinated chicken, juicy cherry tomatoes, briny olives, and crisp, salty halloumi over a bed of zucchini and yellow squash noodles. It’s an easy weeknight dinner that looks like something you’d order at a seaside bistro, but it comes together quickly with pantry-friendly ingredients and minimal fuss. The halloumi adds a satisfyingly squeaky, golden crust that pairs beautifully with fresh herbs and a lemon-garlic marinade.

Why you’ll love this recipe

Full of bright Mediterranean flavors: lemon, garlic, oregano, and basil.
Low-carb and veggie-forward thanks to the spiralized zucchini and yellow squash.
Quick to make—most of the work is active cooking and a short marinating time.
Textural contrast with juicy chicken, tender squash noodles, and crisp-fried halloumi.

Ingredients

Use the following ingredients exactly as listed for the best results. Quantities are provided to make a balanced, flavorful plate for about 3–4 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, spiralized
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/4 cup fresh basil, roughly torn

Prep tips

Read through the recipe once before starting. Trim any visible connective tissue from the chicken and pat the chicken dry to help the marinade stick. Spiralize the zucchini and yellow squash just before cooking to prevent them from becoming watery. If you don’t have roasted cashews on hand, you can toast raw cashews in a dry skillet for 3–5 minutes until fragrant.

Step-by-step instructions

Below are clear, numbered steps to take you from raw ingredients to a composed plate. The order follows the natural flow of marinating, cooking chicken, frying the halloumi, and then tossing everything together with the squash noodles for a flavorful finish.

Make the marinade: In a medium bowl, whisk together 1/4 cup olive oil, the minced or grated 4 cloves garlic, 1 tablespoon fresh chopped oregano, 2 teaspoons smoked paprika, 1/2 teaspoon crushed red pepper flakes, and the juice of 2 lemons. Season lightly with kosher salt and black pepper. This bright, garlicky mixture will anchor the dish.
Marinate the chicken: Place 1 1/2 pounds boneless skinless chicken breast or tenders into a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat evenly. Allow the chicken to marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor. If you refrigerate, bring to room temperature for 15 minutes before cooking.
Prepare the herb-cashew topping: While the chicken marinates, combine 1/2 cup fresh basil, 1/3 cup roasted cashews, 1/4 cup fresh oregano, and 2 tablespoons fresh chives in a small food processor or use a mortar and pestle. Pulse until roughly chopped—aim for a coarse, pesto-like texture. With the machine running, slowly drizzle in 1/4 cup olive oil until the mixture is combined but still has some texture. Taste and season with a pinch of kosher salt and pepper.
Cook the chicken: Heat a large skillet or grill pan over medium-high heat and add a thin drizzle of olive oil for the pan to prevent sticking. When the pan is hot, add the marinated chicken in a single layer, being careful not to overcrowd. Cook chicken breasts about 4–6 minutes per side depending on thickness, or cook tenders about 3–4 minutes per side, until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice into strips or bite-sized pieces.
Fry the halloumi: Wipe out the skillet if needed and heat a small amount of olive oil over medium heat. Add the 8 ounces halloumi, sliced, in a single layer and cook until golden brown and crisp, about 1–2 minutes per side. Halloumi browns quickly, so keep an eye on it and flip once it develops a deep golden crust. Remove from the skillet and transfer to a plate lined with paper towel to drain briefly.
Prepare the squash noodles: In the same skillet used for the halloumi (wipe clean if there are burned bits), add a tiny splash of olive oil and heat over medium. Add the spiralized 4 zucchini or yellow squash and sauté gently for 2–3 minutes, tossing often, until the noodles are warmed through but still have some bite. Avoid overcooking so they don’t release too much moisture. Season with a pinch of kosher salt and black pepper.
Toss the vegetables: Add 1 cup halved cherry tomatoes and 1/2 cup pitted kalamata olives to the zucchini/squash noodles in the skillet. Toss just until the tomatoes are warmed and glossy, about 1 minute—this softens them slightly while keeping bright color and texture.
Assemble the plate: Transfer the squash noodles, tomatoes, and olives to a large serving platter or divide among plates. Top with sliced chicken and arrange the fried halloumi slices on top or alongside. Spoon the herb-cashew mixture over the chicken and noodles, and finish with 1/4 cup fresh basil roughly torn across the dish for a fresh, aromatic lift. Adjust seasoning with additional kosher salt and pepper if needed.
Serve: Serve immediately while the halloumi is warm and the chicken is juicy. The cool herb-cashew topping paired with warm components creates a satisfying contrast. Provide lemon wedges on the side for anyone who wants an extra squeeze of brightness.

Notes and variations

Protein swap: If you prefer dark meat or smaller cuts, chicken thighs can be used; adjust cooking time until they reach 165°F (74°C). Keep the same marinade and quantities.
Dairy-free option: Omit the halloumi and increase the cashews to 1/2 cup for more nutty richness. You can also pan-roast firm tofu slices as a salty, crisp alternative.
Make-ahead: The herb-cashew topping keeps well for up to 2 days refrigerated in an airtight container. Marinate the chicken up to 2 hours ahead to save time when cooking.
Spice level: Increase the crushed red pepper flakes to taste if you like extra heat, or omit entirely for a milder plate.
Serving suggestions: This dish pairs well with a simple green salad, warm pita, or a scoop of cooked grains if you want a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve texture; halloumi crisps back up nicely in a dry skillet. If the squash releases moisture when cold, drain excess liquid before reheating.

Troubleshooting

Watery zucchini noodles: Spiralize just before cooking and sauté quickly over medium heat. Do not salt the noodles before cooking, as salt draws out water.
Chicken sticks to the pan: Make sure the pan is hot and coated lightly with oil before adding the chicken. Don’t move the chicken too early—allow a good sear to form so it releases easily.
Halloumi not browning: Use a hot pan and a little oil. If the cheese is too cold, let it come to room temperature for a few minutes before frying.

Final thoughts

This Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi recipe is all about bright, clean flavors and easy execution. The lemon-garlic marinade keeps the chicken vibrant, while the herb-cashew topping adds savory depth and a touch of crunch. Crisp-fried halloumi is the decadent finishing touch that makes each bite sing. Whether you’re feeding family or entertaining friends, this recipe looks impressive and tastes like a sunny, Mediterranean escape—all from a simple skillet and a spiralizer.

Enjoy this weeknight winner and don’t be afraid to experiment with the herbs and add-ins to make it your own. Freshness is key: use the best basil and oregano you can find, and serve as soon as everything is hot and plated for maximum contrast between warm, crisp, and fresh elements.

Print Recipe Save it for later

Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.

A bright Mediterranean plate of lemony grilled chicken, zucchini/yellow squash noodles, cherry tomatoes, olives and fried halloumi finished with a fresh basil-oregano sauce.

Prep Time10

Cook Time20

Total Time1 35

Servings: 6 servings

Ingredients

1/4 cup olive oil
4 cloves garlic minced or grated
1 tablespoon fresh oregano chopped
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 and 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

Combine the chicken marinade: in a large gallon-size zip-top bag add 1/4 cup olive oil, minced garlic, 1 tablespoon chopped fresh oregano, smoked paprika, crushed red pepper flakes, lemon juice and a pinch of kosher salt and pepper. Add the chicken, toss to coat, seal and refrigerate at least 1 hour or up to 12 hours.
Make the green basil sauce: in a blender or food processor combine 1/2 cup fresh basil, 1/4 cup fresh oregano, 1/3 cup roasted cashews, 2 tablespoons fresh chives, 1/4 cup olive oil and a pinch of salt and pepper; blend until smooth, streaming in about 1/3 cup water as needed to reach a pourable consistency. Taste and adjust seasoning.
Preheat a grill, grill pan, or skillet to medium-high heat. If using, thread marinated chicken onto skewers for easier handling.
Grill the chicken, turning occasionally, until lightly charred and cooked through, about 10 to 12 minutes total depending on thickness. Transfer to a cutting board, let rest 5 minutes, then slice against the grain.
Heat a large skillet over medium and add a drizzle of oil. Add halloumi slices and fry 1–2 minutes per side until lightly golden. Remove and drain briefly on paper towels.
In the same skillet, add the spiralized zucchini/yellow squash noodles and a drizzle of olive oil. Season with salt and pepper and cook 3–5 minutes until just warmed through and slightly softened.
Remove noodles from heat and toss with half of the green basil sauce, halved cherry tomatoes, pitted kalamata olives and the torn basil.
Divide the sauced squash noodles among plates, top with sliced grilled chicken and fried halloumi, and serve with the remaining basil sauce on the side.