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Homemade Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi. recipe photo
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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 minutes
Cook Time20 minutes
Total Time1 hour 35 minutes
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.

Equipment

  • gallon-size zip-top bag
  • Blender or food processor
  • grill, grill pan, or skillet
  • skewers (optional)
  • Large Skillet
  • Tongs or spatula
  • Paper Towels

Notes

  • Marinate the chicken at least 1 hour for best flavor.
  • Use fresh herbs for the brightest sauce.
  • Adjust water in the sauce to reach desired consistency.
  • Omit halloumi to make the dish vegan.