Chicken & halloumi skewers with Spanish-style rice

Serves 3
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Directions

  1. 1Fry red onion, garlic, chili flakes, and tomato paste for a few minutes.
  2. 2Fry red onion, garlic, chili flakes, and tomato paste for a few minutes.
  3. 3Fry red onion, garlic, chili flakes, and tomato paste for a few minutes.
  4. 4Add uncooked rice, cumin, and paprika.
  5. 5Add uncooked rice, cumin, and paprika.
  6. 6Add uncooked rice, cumin, and paprika.
  7. 7Fry for another couple of minutes until fragrant.
  8. 8Fry for another couple of minutes until fragrant.
  9. 9Fry for another couple of minutes until fragrant.
  10. 10Pour in diced tomatoes and chicken stock.
  11. 11Pour in diced tomatoes and chicken stock.
  12. 12Pour in diced tomatoes and chicken stock.
  13. 13Bring to a gentle simmer.
  14. 14Bring to a gentle simmer.
  15. 15Bring to a gentle simmer.
  16. 16Coat your diced chicken in taco seasoning.
  17. 17Coat your diced chicken in taco seasoning.
  18. 18Coat your diced chicken in taco seasoning.
  19. 19Form kebabs along with halloumi and peppers.
  20. 20Form kebabs along with halloumi and peppers.
  21. 21Form kebabs along with halloumi and peppers.
  22. 22Rub sweet chili sauce and olive oil onto the kebabs.
  23. 23Rub sweet chili sauce and olive oil onto the kebabs.
  24. 24Rub sweet chili sauce and olive oil onto the kebabs.
  25. 25Cook 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.
  26. 26Cook 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.
  27. 27Cook 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.
  28. 28Serve your Spanish-style rice.
  29. 29Serve your Spanish-style rice.
  30. 30Serve your Spanish-style rice.

Ingredients

  • 500 g Chicken Breast, diced
  • 500 g Chicken Breast, diced
  • 500 g Chicken Breast, diced
  • 200 g Halloumi, cut into chunks
  • 200 g Halloumi, cut into chunks
  • 200 g Halloumi, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Yellow Pepper, cut into chunks
  • 1 Yellow Pepper, cut into chunks
  • 1 Yellow Pepper, cut into chunks
  • 3 Tbsp Sweet Chilli Sauce
  • 3 Tbsp Sweet Chilli Sauce
  • 3 Tbsp Sweet Chilli Sauce
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 1 Tbsp Taco Seasoning
  • 1 Tbsp Taco Seasoning
  • 1 Tbsp Taco Seasoning
  • 1.5 Cups Uncooked Rice
  • 1.5 Cups Uncooked Rice
  • 1.5 Cups Uncooked Rice
  • 0.5 Red Onion, finely diced
  • 0.5 Red Onion, finely diced
  • 0.5 Red Onion, finely diced
  • 2 Cloves Garlic, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Tomato Paste
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 200 g Diced Tomatoes
  • 200 g Diced Tomatoes
  • 200 g Diced Tomatoes
  • 1 Chicken Stock Cube
  • 1 Chicken Stock Cube
  • 1 Chicken Stock Cube
  • Water (enough to just cover the rice – about a cm above the rice)
  • Water (enough to just cover the rice – about a cm above the rice)
  • Water (enough to just cover the rice – about a cm above the rice)
  • 1 Handful Rocket
  • 1 Handful Rocket
  • 1 Handful Rocket
  • 1 Tsp Balsamic Glaze
  • 1 Tsp Balsamic Glaze
  • 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.