The second time I went, I was a little more patient (and a little less hungry) in finding my ingredients. With a Greek salad inspired zoodle dish in mind, I navigated the produce section for familiar vegetables. It took me awhile to find pepperoncini (my Spanish flatmates tell me the English don't have true peppers) and am now the proud owner of a very large jar of pepperoncini, from the Mediterranean section of the international aisle--logic.
I'm not a fan of olives so I skipped those but otherwise, went for a crunchy Greek 'pasta' salad. But instead of pasta, I used zoodles. With zucchini called something else over here, zoodles are also lost in translation. Coodles? Croodles? Crasta? Nothing is quite as good as zoodles, I'm afraid.
Chicken is browned in a large skillet. Once the pieces are browned on both sides, zoodles are added to the pan to cook slightly. Slowly but surely, the tomatoes, cucumber and pepperoncini are added to the pan as well. This quickly became an easy one-pan dish. I've also made this without the zoodles and added extra cucumber to keep it crunchy.
- 1 lb. chicken breast, diced (or stir-fry cuts)
- Fresh ground pepper
- 2 zucchini (or courgettes), spiralized
- 1 cup cherry tomatoes, halved
- 1/2 large cucumber, chopped
- 3-4 large pepperoncini, chopped
- Feta cheese for topping
- In a large frying pan, heat olive or vegetable oil. Add the chicken pieces. Brown on each side, turning carefully and reducing heat as oil gets hotter. Sprinkle with ground pepper.
- Once the chicken has been browned, add the zoodles.
- Continue by adding the cherry tomatoes, cucumber and pepperoncini. Stir to incorporate with the chicken and zoodles.
- Cook until the vegetables are soft and the tomatoes have started to blister.
- Remove from heat and top with feta cheese. You can enjoy this hot or cold, I preferred it slightly warmed.