Protein Boost | Pan-Seared Halloumi Bowls with Chicken
Greek-Style Salad over Scallion Couscous
Cooking time
20 minutes
Servings
2/4
Calories
1030 /serving
Power up on proteins! Add chicken to your meal with our Protein Boost option. Tomato, cucumbers and olives, when do these best buds not make a mouth-watering trio? Splash that simple salad with a classic apple cider vinaigrette—dropping in a few slices of roasted pepper for effect—and you’re already winning. With a base of scallion-studded couscous, layer on delectably salty halloumi cheese, sprinkled with pepper-flecked seasonings and then pan-seared to golden brown. Now sit down for a golden moment.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Cucumbers
- 1 Tomato
- 30ml Apple cider vinegar
- 100g Couscous
- 1 Roasted pepper
- 30g Olives
- 125g Halloumi
- 1 Scallion
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Milk, Sulphites, Wheat
You will need:
Small pot (or kettle)
Medium pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Large heatproof bowl
Large pan
Total Fat
53 g
Saturated Fat
15 g
Sodium
1690 mg
Total Carb
75 g
Sugars
8 g
Protein
65 g
Fibre
5 g
Preparation
Cook the couscous
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a large heatproof bowl, combine the couscous, ⅓ of the spices, a big pinch of salt and the boiling water. Cover and let sit for 10 min. Fluff and keep warm.
Mise en place
Meanwhile, large-dice the tomato. Quarter the cucumbers lengthwise; cut crosswise into 2-inch pieces. Thinly slice the roasted pepper lengthwise. Halve the olives lengthwise. Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the salad
In a medium bowl, combine the vinegar, ½ the white bottom of the scallion, 3 tbsp oil (double for 4 portions), ½ the remaining spices and S&P. Add the roasted pepper, cucumbers, tomato, olives and S&P; toss well.
Cook the chicken
Pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Sear the halloumi
Meanwhile, rinse the halloumi and pat dry with paper towel; thinly slice and season with the remaining spices. In a medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Finish & serve
To the bowl of couscous, add a drizzle of oil and the remaining white bottom of the scallion; stir well. Divide the couscous between your bowls. Top with the salad, chicken and halloumi. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
