Chicken and Halloumi Skewers with Spanish Style Rice

Serves 3
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Directions

  1. 1Fry red onion, garlic, chilli flakes, and tomato paste in a pan for a few minutes.
  2. 2Add uncooked rice, cumin, and paprika to the pan.
  3. 3Fry for another couple of minutes until fragrant.
  4. 4Pour in diced tomatoes and chicken stock, and bring to a gentle simmer.
  5. 5While the rice is simmering, coat diced chicken in taco seasoning.
  6. 6Form kebabs by alternating chicken, halloumi, and bell peppers on skewers.
  7. 7Rub sweet chilli sauce and olive oil onto the kebabs.
  8. 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.
  9. 9Once the rice is ready, serve it with the cooked chicken and halloumi skewers.
  10. 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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