Grilled Chicken with Banana Pepper Dip and Fattoush

Name: Grilled Chicken with Banana Pepper Dip and Fattoush
Total time: 55 min
Ingredients: 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

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2001 BNC alum Anita Lo’s 2018 cookbook SOLO celebrates the joy of cooking for one, just like this weeknight-friendly 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.Related: More Grilled Chicken Recipes

By

Anita Lo

Updated on July 1, 2020

Active Time:

35 mins

Total Time:

55 mins

Yield:

1

Ingredients

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

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.
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.
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.
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.

Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

Make Ahead

Banana pepper dip can be made up to 3 days ahead, covered, and stored in refrigerator.