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Roasted Chicken Breast and Pan-Fried Halloumi
Roasted Chicken Breast and Pan-Fried Halloumi

Roasted Chicken Breast and Pan-Fried Halloumi

with Caramelised Red Onion and Lentils

Mimi Morley
Mimi MorleyPublished on December 16, 2020

The UK now eats more halloumi than anywhere else in the world, apart from Cyprus where it's made. We can see why! Everyone loves this 'squeaky cheese' with its delicious salty taste and firm texture. It's particularly good in today's recipe, paired with nutty lentils and sweet balsamic onions.

Allergens:
Sulphites
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

2

British Chicken Breasts

100

Baby Spinach

125

Baby Plum Tomatoes

1

Garlic Clove**

12

Balsamic Vinegar

(Contains: Sulphites)

250

Halloumi

(Contains: Milk)

1

Croutons

1

Vegetable Stock Powder

1

Lentils

1

Red Onion

Not included in your delivery

50

Water

Nutritional information

Energy (kcal)823 kcal
Energy (kJ)3441 kJ
Fat37 g
of which saturates20 g
Carbohydrate39 g
of which sugars12 g
Protein78 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Baking Tray
Knife
Grill Pan
Medium Saucepan

Cooking Instructions and Tips

Do the Prep
1

Halve the tomatoes. Pop the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Cut the halloumi into three slices per person. Place the halloumi slices in a small bowl of cold water and leave to soak. Drain and rinse the lentils in a sieve.

Caramelise the Onion
2

Heat a drizzle of oil in a frying pan on medium high heat. While the pan gets hot, season the chicken with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Once, hot, lay in the chicken and cook until browned, 4-5 mins each side. Once browned, pop the chicken on a baking tray and roast in your oven on the top shelf until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. Once the chicken is in the oven, heat a drizzle of oil in a large saucepan on medium heat and add the red onion. Season with salt and cook, stirring occasionally, until really soft, 5-7 mins. Add the balsamic vinegar, pop a lid on and turn the heat down to low. Cook until caramelised, stirring occasionally, 3-4 mins. Once cooked, stir in the garlic and cook for 1 minute.

Cook the Lentils
3

Pour in the water (see ingredients for amount) and stir in the vegetable stock powder. Bring to the boil and simmer until reduced by half, 2-3 mins. Add the lentils. Bring to the boil and cook the lentils until piping hot, 2-3 mins. Taste and add salt and pepper if you feel it needs it.

Add the Spinach
4

While everything cooks, bake the tomatoes in your oven until the tomatoes softened. 8-10 mins. Once cooked remove from the oven and set aside. Once the lentils are piping hot, add in the spinach a handful at a time and cook until wilted, 1-2 mins. When wilted, pop a lid on and remove from the heat. Set aside.

Fry the Halloumi
5

While the spinach wilts, put a frying pan on medium heat and add a drizzle of oil. Once the oil is hot, lay in the halloumi slices. Fry until golden, 3-4 mins on each side, then remove the pan from the heat.

Assemble and Serve
6

Thinly slice the chicken. Stir the tomatoes into the lentils, taste and add salt and pepper if you feel it needs it. Serve the lentils in bowls with the halloumi slices, chicken and croutons on top. Enjoy!

7

MOD Step 2: If you've added chicken breast to you're meal then before you do the step above, heat a drizzle of oil in a frying pan on medium high heat. While the pan gets hot, season the chicken with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Once, hot, lay in the chicken and cook until browned, 4-5 mins each side. Once browned, pop the chicken on a baking tray and roast in your oven on the top shelf until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. Once the chicken is in the oven, continue with the step as instructed (using the same pan).


Mod Step 6: If you've added chicken breast to your meat, once the chicken has rested, thinly slice. Serve on top of the lentils in along with the croutons and halloumi.

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