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Plated meal

Paprika Crusted Chicken with Squash and Halloumi Salad

  • Gluten Free
  • High Protein
  • Meat
  • Contains Dairy
  • Chicken

Roasted beetroot and butternut squash add depth of flavour and a burst of colour to this delicious halloumi salad. Served with paprika-crusted chicken for a hearty evening meal.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and chop the beetroot into 2 cm cubes, and chop the squash into small batons.

  • 4.0 min

    Place the chopped vegetables on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven to cook until easily pierced with a fork.

  • 5.5 min

    Peel and finely chop the garlic.

  • 6.5 min

    Peel and slice the red onion.

  • 8.0 min

    Slice the halloumi into thick slices.

  • 12.0 min

    Heat the olive oil in a pan over high heat.

  • 12.5 min

    Pat the chicken dry, season with salt and pepper and then evenly coat in the paprika.

  • 13.5 min

    Place the chicken in the pan and cook until golden on the outside.

  • 15.5 min

    Turn the chicken over and cook until seared on the underside of the chicken thigh.

  • 16.5 min

    Remove the vegetables from the oven and transfer the chicken from the pan ontop of the vegetables. Place the chicken and vegetables back in the oven (10-15min).

  • 18.0 min

    Drain any excess oil from the pan and return to the heat.

  • 19.0 min

    Add the garlic to the pan and cook until fragrant (30 seconds)

  • 19.5 min

    Add the red onion to the pan and cook until beginning to soften.

  • 21.0 min

    Drain the chickpeas and then add to the pan. Continue to cook until the chickpeas are warmed through and the onions are translucent.

  • 25.0 min

    Distribute among serving plates.

  • 26.0 min

    Add the halloumi slices to the pan and cook on both sides, turning once until browned slightly on the outside and warmed.

  • 27.5 min

    Transfer the halloumi to the serving plates, serving atop the chickpeas.

  • 28.0 min

    Remove the chicken and vegetables from the oven. Distribute the vegetables among the serving plates.

  • 29.0 min

    Place the chicken atop the vegetables & chickpea salad and serve.

  • Ingredients

    Halloumi Cheese


    Fresh Parsley

    coarsly chopped


    finely chopped

    Red Onion





    Butternut Squash



    Olive Oil

    2 tablespoons per person

    Chicken Thighs (Skin On)

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Reviews (1)

5 out of 5 stars
Portion Size
Ease of cooking

I loved it

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