Halloumi and Bell Pepper Skewers with Irish Chicken
with roasted potatoes and saladCalories
:
973 kcalProtein
:
65g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Tomato
1 unit(s)
Bell Pepper
60 grams
Salad Leaves
1 sachet(s)
Sweet Chilli Sauce
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
8 unit(s)
Bamboo Skewers
2 sachet(s)
Central American Style Spice Mix
200 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4072 kJ
Energy (kcal)973 kcal
Fat38.2 g
of which saturates21.3 g
Carbohydrate93.6 g
of which sugars24 g
Dietary Fiber12.3 g
Protein65 g
Salt6.3 g
Potassium1523.4 mg
Calcium54.8 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a lined baking tray.
- Toss with half the Central American spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
- Soak your skewers in cold water to prevent them from burning.
2
- Drain the halloumi then cut into 3cm cubes. Add to a bowl of cold water.
- Halve, peel and chop the onion into 3cm cubes.
- Halve the bell pepper and discard the core and seeds. Chop into 3cm cubes.
- Pop the onion and bell pepper into a medium-sized bowl along with remaining Central American spice, salt, pepper and a drizzle of oil.
3
- Remove the halloumi cubes from the water and pat dry with kitchen paper.
- Add to the bowl of veg along with the chicken and toss together to coat in the spice. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Carefully thread the chicken, halloumi, onion and bell pepper chunks onto the skewers alternating between them (use two skewers per person).
4
- Once the wedges are about halfway through cooking, pop the skewers onto a separate lined baking tray.
- Bake on the middle shelf until the halloumi is golden and the bell pepper is tender, 12-15 mins.
- Pop any remaining spiced veg next to skewers and roast alongside.
- Meanwhile, in a small bowl, mix together the mayo and sweet chilli sauce. Set aside.
5
- Chop the tomato into 2cm pieces.
- Trim half the salad leaves (per 2P), then chop into bite-sized pieces.
- When everything is almost ready, toss the salad leaves and tomato with balsamic glaze and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Once the skewers are cooked, drizzle the sweet chilli mayo over the top.
- Serve with the wedges, salad and any remaining roasted veg alongside.
- Scatter the crispy onions over the top.
