Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.

Name: Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.
Total time: 95 min
Yield: 6 servings
Cuisine: Indonesian
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 (sprialized); 1 cup cherry tomatoes (halved); 1/2 cup kalamata olives (pitted); 1/4 cup fresh basil (roughly torn)

A super awesome summertime meal 

⏱️ 95 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Hard 👁️ 7 views

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Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.

Foto: Half Baked Harvest

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)

Steps

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!