These chicken and halloumi bowls are a must try dinner! You asked for a halloumi bowl for my last balance bowl in the series and this one is an absolute winner. It’s packed with protein and popping with fresh flavour. The pomegranate on the top is SO fresh! Thanks for following along up to date 10 and I’ll be back soon with a summer salad series. Hope you enjoy!
Serves 2
1 block halloumi, thinly sliced
2 chicken thighs, seasoned
1 Lebanese cucumber, chopped
1/2 green capsicum, chopped
4 tablespoons pomegranate seeds
1 cup cooked brown rice
1/2 can chickpeas, drained
Handful fresh mint
Season the chicken thighs with salt and pepper and bake for 20-25 minutes on 180 degrees or until cooked through. Cook the halloumi in a sizzling hot pan for a few minutes on each side until golden brown. Prepare the other bowl ingredients. Assemble the bowl with brown rice, cucumber, capsicum, chickpeas, chicken, halloumi, pomegranate and mint. Enjoy!
I’ll be back soon with another recipe series that screams summer. Stay tuned x
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