Middle Eastern-Inspired Chicken and Halloumi Dinner
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Middle Eastern-Inspired Chicken and Halloumi Dinner

Middle Eastern-Inspired Chicken and Halloumi Dinner

with Chopped Salad and Lentil-Rice Pilaf

Tender chicken cooked with yogurt sauce and warming Shawarma Spice Blend is the perfect complement to Mujadara-inspired lentil-and-rice pilaf. Seared halloumi and a fresh chopped veggie salad round out this meal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time12 minutes


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Lentils, canned

(May contain Triticale, Wheat)

¾ cup

Basmati Rice

2 unit(s)

Mini Cucumber

113 g

Baby Tomatoes

1 unit(s)


7 g


28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)

Halloumi Cheese

(Contains Milk)

6 tbsp

Yogurt Sauce

(Contains Milk)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

½ tsp


¼ tsp


2.5 tbsp


0.13 tsp



Nutrition Values

Calories1250 kcal
Fat57 g
Saturated Fat25 g
Carbohydrate106 g
Sugar9 g
Dietary Fiber13 g
Protein81 g
Cholesterol275 mg
Sodium2600 mg
Trans Fat0.4 g
Potassium2350 mg
Calcium850 mg
Iron9.5 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.


Large Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Large Bowl
Small Bowl


Cook lentil-rice pilaf
  • Strain lentils, reserving canning liquid in a measuring cup. Add enough water so total liquid-water mixture equals 1 1/4 cups (2 1/2 cups).
  • Heat a large pot over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the Shawarma Spice Blend. Cook, stirring often, 1-2 min.
  • Add lentils, broth concentrate, liquid-water mixture and 1/8 tsp (1/4 tsp) salt, then bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, covered.
Prep and sear chicken
  • Meanwhile, pat chicken dry with paper towels. Combine remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) yogurt sauce in a medium bowl. Add chicken. Season with salt and pepper, then toss to coat.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Cook chicken in 2 batches, if needed.) Cook until golden, 1-3 min per side.
  • Remove from heat, then transfer chicken to a parchment-lined baking sheet.
Roast chicken and prep veggies
  • Roast chicken in the middle of the oven until cooked through, 12-14 min.**
  • Carefully rinse and wipe the pan clean.
  • When done, set aside chicken on a cutting board to rest for 3-5 min.
  • Meanwhile, finely chop parsley.
  • Cut halve cucumber lengthwise and chop into 1/4-inch half-moons.
  • Halve tomatoes.
  • Zest, then juice lemon.
  • Cut halloumi into 1/2-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Sear halloumi
  • Meanwhile, heat the same pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side.
  • Remove from heat.
Make salad and sauce
  • Add 1/2 tbsp (1 tbsp) parsley, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing!)
  • Add tomatoes and cucumbers to the bowl with dressing. Toss to coat.
  • Combine remaining yogurt sauce, 1 tsp (2 tsp) parsley and 1 tsp (2 tsp) water in a small bowl. (NOTE: This is your parsley-yogurt sauce!)
Finish and serve
  • Stir any chicken juices from the baking sheet into the pilaf. Fluff pilaf with a fork, then stir in 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper.
  • Thinly slice chicken.
  • Serve chicken, halloumi and pilaf on large plates.
  • Drizzle parsley-yogurt sauce over chicken.
  • Sprinkle crispy shallots and remaining parsley over top of pilaf.
  • Let people serve themselves, with salad on the side!
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