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.
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Nutrition Per Serving
- Calories 993
- Carbs 59g
- Fat 54.4g
- Fibre 14.4g
- Protein 68.4g
- Sugar 17.7g
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0.0 min
Preheat the oven to 180C.
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0.5 min
Peel and chop the beetroot into 2 cm cubes, and chop the squash into small batons.
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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.
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5.5 min
Peel and finely chop the garlic.
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6.5 min
Peel and slice the red onion.
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8.0 min
Slice the halloumi into thick slices.
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12.0 min
Heat the olive oil in a pan over high heat.
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12.5 min
Pat the chicken dry, season with salt and pepper and then evenly coat in the paprika.
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13.5 min
Place the chicken in the pan and cook until golden on the outside.
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15.5 min
Turn the chicken over and cook until seared on the underside of the chicken thigh.
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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).
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18.0 min
Drain any excess oil from the pan and return to the heat.
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19.0 min
Add the garlic to the pan and cook until fragrant (30 seconds)
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19.5 min
Add the red onion to the pan and cook until beginning to soften.
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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.
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25.0 min
Distribute among serving plates.
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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.
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27.5 min
Transfer the halloumi to the serving plates, serving atop the chickpeas.
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28.0 min
Remove the chicken and vegetables from the oven. Distribute the vegetables among the serving plates.
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29.0 min
Place the chicken atop the vegetables & chickpea salad and serve.
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Reviews
Aleya Al Hammadi
I loved it