JustCook logo
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.

Recipe Thumb Image

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

  • Calories 993
  • Carbs 59g
  • Fat 54.4g
  • Fibre 14.4g
  • Protein 68.4g
  • Sugar 17.7g

Reviews

5.0
1 reviews

    Follow the recipe steps below or

  • Switch to Timeline View
  • 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.

Halloumi Cheese
Halloumi Cheese
sliced
40.00 Grams
Fresh Parsley
Fresh Parsley
coarsly chopped
2.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove
Red Onion
Red Onion
sliced
1.00 Whole
Chickpeas
Chickpeas
100.00 Grams
Beetroot
Beetroot
chopped
75.00 Grams
Butternut Squash
Butternut Squash
sliced
150.00 Grams
Paprika
Paprika
0.50 Tablespoons
Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons
Chicken Thighs (Skin On)
Chicken Thighs (Skin On)
2.00 Whole

Reviews

5.0
1 reviews

5 out of 5 stars
Taste
Portion Size
Ease of cooking

I loved it

Was this review helplful?