- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The joy of cooking for one, just like this weeknight-friendly grilled chicken recipe with a twist. "The banana pepper dip in this recipe is perhaps my favorite recipe that my partner's mother Bonnie Attea makes," Lo says. "It's a three-ingredient wonder that makes a weeknight chicken breast exciting. Banana peppers can vary on the heat scale so taste a little before mixing, and mitigate with a little cayenne per your taste." Leftover banana pepper dip works well as a spread in sandwiches, or as a dip with pita crackers or crudités. While pre-crumbled feta may be used in the dip, blocks of feta crumble easily, and result in a richer, creamier texture.
Ingredient:
- 3 tablespoons olive oil, divided
- 2 medium banana peppers or other mild, tangy peppers (such as Hungarian wax), seeded and thinly sliced, divided
- 4 ounces feta cheese, crumbled (about 2/3 cup)
- 3 teaspoons fresh lemon juice, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 ounce pita bread
- 1 (6-ounce) boneless, skinless chicken breast
- 4 grape tomatoes, halved
- 1 small Persian cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices
- 1 tablespoon finely chopped red onion, rinsed
- 5 pitted kalamata olives, halved
- 2 teaspoons torn fresh mint or parsley
