Imported from Instagram
Harissa Chicken & Halloumi Bake
A high-protein, flavorful one-pan meal featuring spicy harissa-marinated chicken and halloumi skewers cooked over a bed of savory rice, chickpeas, and peas.
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Ingredients
- 400 g chicken breast (diced)
- 180 g basmati rice (uncooked)
- 150 g halloumi (diced)
- 1 red bell pepper (large, cut into pieces)
- 100 g cherry tomatoes
- 200 g chickpeas (drained)
- 200 g frozen peas
- 500 ml chicken stock
- 3 el harissa paste (divided)
- 1 el honey
- 1 tl garlic granules
- 1 tl smoked paprika
- salt (to taste)
- pepper (to taste)
Steps
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Mix the rice, chickpeas, frozen peas, chicken stock, half of the harissa paste, garlic granules, smoked paprika, salt, and pepper in a baking dish.
- 3
In a separate bowl, mix the diced chicken, halloumi, red bell pepper, and cherry tomatoes with the remaining harissa paste and the honey.
- 4
Thread the chicken, halloumi, and vegetables onto skewers, alternating between them.
- 5
Place the skewers on top of the rice mixture in the baking dish.
- 6
Cover the baking dish first with a sheet of parchment paper and then with aluminum foil to lock in the moisture.
- 7
Bake in the preheated oven for 45 minutes.
- 8
Remove the foil and parchment paper and bake for an additional 5 to 10 minutes until the chicken is fully cooked and the halloumi is lightly golden brown.
- 9
Optionally, serve with a fresh salad of lettuce, cucumber, tomato, parsley, and a squeeze of lemon juice.
Notes
Per serving: 505 calories, 39g protein, 42g carbohydrates, 15g fat, 9g fiber. This recipe is ideal for meal prep and supports both fat loss and muscle building.
Nutrition per serving
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