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. 2Fry red onion, garlic, chilli flakes, and tomato paste in a pan for a few minutes.
  3. 3Fry red onion, garlic, chilli flakes, and tomato paste in a pan for a few minutes.
  4. 4Add uncooked rice, cumin, and paprika to the pan.
  5. 5Add uncooked rice, cumin, and paprika to the pan.
  6. 6Add uncooked rice, cumin, and paprika to the pan.
  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, and bring to a gentle simmer.
  11. 11Pour in diced tomatoes and chicken stock, and bring to a gentle simmer.
  12. 12Pour in diced tomatoes and chicken stock, and bring to a gentle simmer.
  13. 13While the rice is simmering, coat diced chicken in taco seasoning.
  14. 14While the rice is simmering, coat diced chicken in taco seasoning.
  15. 15While the rice is simmering, coat diced chicken in taco seasoning.
  16. 16Form kebabs by alternating chicken, halloumi, and bell peppers on skewers.
  17. 17Form kebabs by alternating chicken, halloumi, and bell peppers on skewers.
  18. 18Form kebabs by alternating chicken, halloumi, and bell peppers on skewers.
  19. 19Rub sweet chilli sauce and olive oil onto the kebabs.
  20. 20Rub sweet chilli sauce and olive oil onto the kebabs.
  21. 21Rub sweet chilli sauce and olive oil onto the kebabs.
  22. 22Cook 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.
  23. 23Cook 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.
  24. 24Cook 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.
  25. 25Once the rice is ready, serve it with the cooked chicken and halloumi skewers.
  26. 26Once the rice is ready, serve it with the cooked chicken and halloumi skewers.
  27. 27Once the rice is ready, serve it with the cooked chicken and halloumi skewers.
  28. 28Add a handful of rocket and a teaspoon of balsamic glaze for serving.
  29. 29Add a handful of rocket and a teaspoon of balsamic glaze for serving.
  30. 30Add a handful of rocket and a teaspoon of balsamic glaze for serving.

Ingredients

  • 500 g Chicken Breast
  • 500 g Chicken Breast
  • 500 g Chicken Breast
  • 200 g Halloumi
  • 200 g Halloumi
  • 200 g Halloumi
  • 1 Red Pepper
  • 1 Red Pepper
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Yellow Pepper
  • 1 Yellow Pepper
  • 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
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 2 Cloves Garlic
  • 2 Cloves Garlic
  • 2 Cloves Garlic
  • 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
  • Water
  • Water
  • 1 Handful Rocket
  • 1 Handful Rocket
  • 1 Handful Rocket
  • 1 Tsp Balsamic Glaze
  • 1 Tsp Balsamic Glaze
  • 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.