Chicken and Halloumi Skewers with Spanish Style Rice
Serves 3
Directions
- 1Fry red onion, garlic, chilli flakes, and tomato paste in a pan for a few minutes.
- 2Add uncooked rice, cumin, and paprika to the pan.
- 3Fry for another couple of minutes until fragrant.
- 4Pour in diced tomatoes and chicken stock, and bring to a gentle simmer.
- 5While the rice is simmering, coat diced chicken in taco seasoning.
- 6Form kebabs by alternating chicken, halloumi, and bell peppers on skewers.
- 7Rub sweet chilli sauce and olive oil onto the kebabs.
- 8Cook the kebabs in an oven at 200°C for 18–20 minutes, turning halfway, or in an air fryer at 190°C for 14–16 minutes, flipping once.
- 9Once the rice is ready, serve it with the cooked chicken and halloumi skewers.
- 10Add a handful of rocket and a teaspoon of balsamic glaze for serving.
Ingredients
- 500 g Chicken Breast
- 200 g Halloumi
- 1 Red Pepper
- 1 Yellow Pepper
- 3 Tbsp Sweet Chilli Sauce
- 1 Tbsp Olive Oil
- 1 Tbsp Taco Seasoning
- 1.5 Cups Uncooked Rice
- 0.5 Red Onion
- 2 Cloves Garlic
- 1 Tsp Chilli Flakes
- 2 Tbsp Tomato Paste
- 1 Tsp Cumin
- 1 Tsp Paprika
- 200 g Diced Tomatoes
- 1 Chicken Stock Cube
- Water
- 1 Handful Rocket
- 1 Tsp Balsamic Glaze
Equipment
panwooden spatulabowlchopping boardbaking trayovenair fryer
Tips
- The Spanish-style rice stays moist even on day 3 and 4 of meal prep.
- The sweet chilli sauce gives the skewers a sticky and glossy look.
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