2 large cucumbers
2 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1/2 lemon (optional) 1 c. crumbled feta 1 c. halved cherry tomatoes 1/2 c. halved kalamata olives 2 tbsp. chopped dill FOR THE DRESSING 1/4 c. extra-virgin olive oil 2 tsp. red wine vinegar 1 tsp. dried oregano Red pepper flakes Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture. Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing. Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes. In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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