Zesty Fig Glazed Chicken and Halloumi
with Roasted Pepper Salad
Salty halloumi bites paired with sweet and spicy fig glazed chicken.. a pair you never knew you needed! Sweet roasted peppers and crunchy cucumber are tossed with seared halloumi bits to bring little pops of briney cheesy goodness to this fresh and special dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Halloumi Cheese
(Contains Milk)
¾ cup
Basmati Rice
2 unit(s)
Mini Sweet Pepper
2 unit(s)
Mini Cucumber
1 unit(s)
Red Onion
7 g
Parsley
3 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium heat.
- While pot heats, peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/8-inch slices.
- When hot, add 1 tbsp (2 tbsp) butter, then rice and diced onions. Cook, stirring often, until toasted, 2-3 min.
- Add broth powder and 1 1/4 (2 1/2 cups) cups water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Halve, then seed peppers.
- Thinly slice cucumber.
- Finely chop parsley.
- Add peppers, remaining onions, 1/2 tbsp (1tbsp) oil, half the zesty garlic blend. Season with salt and pepper then toss to coat.
- Roast in the bottom of the oven until tender and lightly charred, 12-15 min.
- Combine sweet chili sauce and half the fig spread in a small bowl.
- Pat chicken dry with paper towels. Season with remaining zesty garlic blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet. Spread sweet chili-fig spread over of chicken.
- Roast in the middle of the oven until cooked through, 8-10 min.**
- Carefully wipe pan clean.
- Add vinegar, and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat and stir in cucumber.
- Add remaining fig spread, half the parsley, 2 tbsp (4 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Cut halloumi into 1/2-inch cubes.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat the same pan from step 3 medium-high.
- When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
- Add roasted veggies (are they done?) and halloumi to bowl with fig dressing. Toss to coat.
- Fluff rice with fork, then stir in remaining parsley.
- Drain pickled cucumber, discarding liquid.
- Thinly slice chicken.
- Divide rice, chicken, and veggies between plates.