Chicken & halloumi skewers with Spanish-style rice
Serves 3
Directions
- 1Fry red onion, garlic, chili flakes, and tomato paste for a few minutes.
- 2Add uncooked rice, cumin, and paprika.
- 3Fry for another couple of minutes until fragrant.
- 4Pour in diced tomatoes and chicken stock.
- 5Bring to a gentle simmer.
- 6Coat your diced chicken in taco seasoning.
- 7Form kebabs along with halloumi and peppers.
- 8Rub sweet chili sauce and olive oil onto the kebabs.
- 9Cook the kebabs in the oven or air fryer. Oven: 200°C, 18–20 mins, turn halfway. Air Fryer: 190°C, 14–16 mins, flip once.
- 10Serve your Spanish-style rice.
Ingredients
- 500 g Chicken Breast, diced
- 200 g Halloumi, cut into chunks
- 1 Red Pepper, cut into chunks
- 1 Yellow Pepper, cut into chunks
- 3 Tbsp Sweet Chilli Sauce
- 1 Tbsp Olive Oil
- 1 Tbsp Taco Seasoning
- 1.5 Cups Uncooked Rice
- 0.5 Red Onion, finely diced
- 2 Cloves Garlic, finely chopped
- 1 Tsp Chilli Flakes
- 2 Tbsp Tomato Paste
- 1 Tsp Cumin
- 1 Tsp Paprika
- 200 g Diced Tomatoes
- 1 Chicken Stock Cube
- Water (enough to just cover the rice – about a cm above the rice)
- 1 Handful Rocket
- 1 Tsp Balsamic Glaze
Equipment
panwooden spoonbowlchopping boardbaking trayoven or air fryer
Tips
- The Spanish-style rice stays moist even on day 3 and 4 of meal prep.
- The sweet chili sauce gives the skewers a sticky and glossy look.
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