Mediterranean Chicken and Summer Squash Noodles with Fried Halloumi.

Instructions

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.
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.
3. Set your grill, grill pan or skillet to medium-high heat. If desired, thread the chicken onto skewers.
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.
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.
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.
7. Divide the noodles among plates. Top with chicken and a handful of microgreens. Serve with the remaining basil sauce. EAT!