Name: Crisp Chicken with Beet and Halloumi Medley
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tsp ground caraway seeds; 1 tbsp sweet smoked paprika; 125g/4½oz bulgur wheat; 400ml/14fl oz beetroot juice; 100g/3½oz, chopped cooked beetroot; 100g/3½oz, roughly chopped shelled pistachios; from 1 pomegranate pomegranate seeds

Serves 4

Added

Pantry items

2 tsp ground caraway seeds
1 tbsp sweet smoked paprika
125g/4½oz bulgur wheat
400ml/14fl oz beetroot juice
100g/3½oz, chopped cooked beetroot
100g/3½oz, roughly chopped shelled pistachios
from 1 pomegranate pomegranate seeds

Remove items you already have in your ingredients list above to see the difference.

- beetroot juice400ml/14fl oz
  2.00
- cooked beetroot100g/3½oz, chopped
  2.30
- shelled pistachios100g/3½oz, roughly chopped
  3.00
- pomegranate seedsfrom 1 pomegranate
  2.50
Total9.80

These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.

Step 1

Preheat the oven to 200°C (180°C fan). Peel and cut the beetroot into wedges. Place them on a baking tray, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.

Step 2

While the beetroot is roasting, slice the halloumi into 1cm thick slices. Heat a non-stick frying pan over medium heat and add the halloumi slices. Cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.

Step 3

In the same pan, add 2 tbsp olive oil and heat over medium-high heat. Season the chicken breasts with salt, pepper, and half of the thyme. Cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the pan and let it rest for a few minutes.

Step 4

In a small bowl, mix together lemon juice, honey, minced garlic, and the remaining thyme to make a dressing. Toss the roasted beetroot, halloumi, spinach leaves, and cherry tomatoes with the dressing until well combined.

Step 5

To serve, slice the chicken breasts and arrange them on a serving platter. Serve with the beetroot and halloumi medley, drizzled with any remaining dressing. Enjoy!

User recipes

Crisp Chicken with Beet and Halloumi Medley

This vibrant dish combines succulent crispy chicken with a roasted beetroot and halloumi medley, offering a delightful mix of textures and flavours. It's an elegant and satisfying meal perfect for any occasion.

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