[Calorie Smart] NZ Mediterranean Hasselback Chicken & Halloumi
with Pumpkin Couscous & Yoghurt
- Wheat
- Gluten
- Sulphites
- Milk
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. • Place peeled & diced pumpkin and onion on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. Cut halloumi into 1cm-thick slices. • Place chicken on a second lined oven tray and season generously with salt and pepper. • Top with chargrilled capsicum relish and sprinkle over grated Parmesan cheese. Roast until cooked through, 12-16 minutes. In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside.
• Boil the kettle. In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and add pumpkin, onion, baby spinach leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste.
• Slice chicken. • Divide Mediterranean hasselback chicken, halloumi and pumpkin couscous between plates. • Drizzle over Greek-style yoghurt. Enjoy!
