Servings
1
Show Test & Perfected Badge
Issue
Directions
Add to Directions
Heat 1 tablespoon oil in a small skillet over medium. Add 2/3 cup sliced banana peppers, and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Transfer to bowl of a mini food processor, and let cool completely, about 10 minutes. Add feta and 2 teaspoons lemon juice. Process until thick and creamy, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Season to taste with salt and black pepper. Set aside.
Add to Directions
Heat a grill pan over medium. Brush pita with 1/2 tablespoon oil; season to taste with salt and black pepper. Rub chicken breast with 1/2 tablespoon oil, and sprinkle with salt and black pepper. Grill chicken, uncovered, until a meat thermometer inserted in thickest portion registers 155°F, 6 to 8 minutes per side. Remove from pan; let rest 10 minutes. (Internal temperature will continue to rise to 165°F.) Grill pita, uncovered, turning often, until crisp and lightly charred, 4 to 6 minutes. Break pita into 1-inch pieces.
Add to Directions
Toss together tomatoes, cucumber, onion, olives, mint, pita pieces, remaining banana peppers, remaining 1 tablespoon oil, and remaining 1 teaspoon lemon juice in a medium bowl. Season to taste with salt and black pepper.
Add to Directions
Slice chicken. Spread 1/4 cup banana pepper dip on a serving plate, and top with sliced chicken. Serve with fattoush. Reserve remaining dip for another use.
Make Ahead
Active Time
Min
Total Time
Min
Producer QA
Photo Added
Photo QA
Parsing
Parsing QA
Edit Check 1
Edit Check 2
Rights Check
Final Check
Chefs
Sponsored?
Exclude Related Video Module From This Page
Recipe Rating
Category
Rating Info
Do Not Syndicate
Is this article opinion?
NoBlacklist this article from the Facebook news feed?
Nofrom Food & Wine https://ift.tt/3i2qlL8
No comments: