Crispy halloumi chicken feast
Let loose in the kitchen with this recipe of tender chicken breasts coated in crispy halloumi cheese. Served alongside roasted sweet potatoes, colourful vegetables, and a fresh dip sauce, this meal is a symphony of flavours and textures that will delight your taste buds.
Ingredients - 4 servings
Halloumi breaded chicken
200 g halloumi
400 g chicken fillet
2 eggs
2 tbsp sesame seeds
2 tsp thyme
Sides
400 g sweet potato
4 carrots
1 cucumber
200 g cherry tomatoes
1 tbsp rapeseed oil
Dip Sauce
200 ml Greek yoghurt 0 %
50 ml sweet chilli sauce
Salt & curry to taste
Method - 60 minutes
- Preheat the oven to 200 degrees Celsius (convection).
- Preparation: Finely grate the halloumi on a grater. Mix with the sesame seeds and thyme. Pour the mixture onto a large plate. Set aside.
- Cut the sweet potato into strips. Mix with rapeseed oil, salt, pepper. Place on a baking paper lined tray. Put in the oven for about 20 minutes while you prepare the chicken.
- Cut the chicken fillets into about 3 cm large pieces.
- Beat the eggs in a bowl. Dip the chicken pieces first in the beaten eggs and then in the halloumi mixture.
- Place the pieces on an oven rack. Put in the oven above the sweet potatoes for about 20 minutes (place a baking paper lined tray underneath to catch drops). Possibly switch places between the sweet potatoes and the chicken so both get a nice colour.
- Cut up the vegetables. Mix the dip sauce. If the sauce feels too thick, dilute it with 2-3 tbsp water.
- Serve the halloumi breaded chicken with the sweet potatoes, vegetables and dip sauce. Enjoy!
Nutritional content per serving
Energy 520 kcal
Protein 46 g
Carbohydrates 34 g
Fat 19 g
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