Grilled Chicken with Banana Pepper Dip and Fattoush

• servings: 1 serving
• total time: 55 minutes

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.