Ray and I had this pretty much every day for lunch (less the chicken) while traveling through Argentina. It was much better there, of course, but this is a pretty good copy of it. As with most recipes, I don’t measure, so spice according to your taste. I also have a very large cast iron skillet and am able to cook the veggies all at the same time. If you do not, I would recommend cooking them one veggie type at a time since they have different cook rates.

Boneless, skinless chicken breasts (1 each person)
Red pepper (about 1/2 for each person)
Red onion or vidalia (again 1/2 for each person)
Zucchini (about 1/2 for each person)
Port Salut cheese (optional)
Pitted Kalamatas, roughly chopped
Olive Oil
fresh oregano, minced
fresh thyme, minced
lemon zest + juice of one lemon

Cut the pepper intro strips and onions into wedges (separating each layer after you cut it). Cut the top and bottom off the zucchini and cut, lengthwise, into strips about 1/4 inch thick.

Keeping the veggies separated, toss the veggies with some olive oil, thyme, oregano, pinch of coarse salt, freshly ground pepper and lemon zest (about 1 lemon for two peeps).

Heat a cast iron skillet over high heat. Cook the onions and peppers, skin side down for about 3-5 minutes, until charred on the outside. Stir and cook until they reach the desired tenderness.

Throw in the zucchini…they cook quickly, about 2 minutes on the first side, less on the other. Remove from pan.

Cut up the chicken, or pound until thin. Season with salt, pepper, lemon zest, thyme, oregano, maybe some red pepper flakes and a squeeze of lemon juice. Char that until brown.

Throw everything into a bowl…top with chopped olives, maybe a bit more olive oil to taste. A dash of red wine vinegar might be tastey too.

If you are using cheese. Slice the Port Salut (you can find this at Whole Foods) into about 1/4 inch slices. Put some olive oil into your cast iron skillet and throw the cheese on the hot skillet…DO NOT MOVE IT after you put it in the pan. It usually takes about 3-4 minute to develop a nice, brown crust and will start to get a bit bubbly. When that happens, use a metal spatula to get it out of the pan and top your veggies with it. It should be nicely crusted on one side and ooey gooey on the other.

{17 Aug 2010}