Anyone who knows me, will know my love for Halloumi! The saltiness of the cheese goes well with the tartness of the chicken marinade and the sweetness of the roasted vegetables.
- 2 x Chicken Breast sliced
- Block of low fat Halloumi
- Pomegranate Seeds
- 1 x yellow pepper
- 1 x green pepper
- 1 x sweet potato
- Olive oil
- Salt and Pepper
Marinade
- Small bunch of mint leaves finely chopped
- 1 tablespoon harissa paste
- 1 teaspoon chopped preserved lemon or lemon paste
- 1 tablespoon of pomegranate molasses
- 1 teaspoon of garlic infused olive oil
- Juice and rind of half a lemon
- Salt and Pepper
Combine all your marinade ingredients in a bowl large enough to add your 2 x chicken breast slices. Stir to cover the chicken and leave for 30 minutes whilst you prep your roasted veg.
Turn your oven on to 200 degrees celcius, de seed and finely slice your peppers and add to a baking/roasting tray, peel and slice the sweet potato into wedges pour over a small amount of olive oil about 1 – 2 tablespoons to cover and season well. Drain and slice your halloumi and add on top of the vegetables. Pop into oven and roast for around 30 minutes.
10 minutes before the vegetables are roasted put a medium frying pan on and add a small amount of oil to the pan, wipe excess away. When pan is hot add chicken breast and stir fry until cooked.
Plate up the chicken with the vegetables and sprinkle over the pomegranate seeds. Enjoy! Serves 2 – 3 people.
palmernoms 