Tomato Braised Chicken and Halloumi
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Tomato Braised Chicken and Halloumi

Tomato Braised Chicken and Halloumi

with Olives and Roasted Pepper Orzo


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

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Halloumi Cheese

(Contains Milk)

170 g


(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

113 g


113 g

Baby Spinach

7 g


60 g

Mixed Olives

(May contain Milk, Sulphites)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 tbsp

Mediterranean Spice Blend

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)


Nutrition Values

Calories1070 kcal
Fat42 g
Saturated Fat23 g
Carbohydrate98 g
Sugar22 g
Dietary Fiber12 g
Protein80 g
Cholesterol160 mg
Sodium3300 mg
Trans Fat0.5 g
Potassium2550 mg
Calcium300 mg
Iron9 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan


  • Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Roughly chop spinach.
  • Finely chop parsley.
  • Core, then cut pepper into 1/2 -inch pieces.
  • Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
  • While orzo cooks, add peppers, half the Mediterranean Spice Blend, and 1/2 tbps (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, stirring halfway until lightly charred and tender crisp, 8-10 min.
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While pan heats, cut halloumi into 1/2-inch cubes.
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
  • Cut halloumi into 1/2-inch cubes.
  • When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
  • Transfer Halloumi to a plate.
  • Pat chicken dry with paper towels. Season with remaining Mediterranean Spice Blend salt and pepper.
  • Reheat the same pan over medium- high heat
  • When hot, add1 tbsp (2tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a plate. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Heat the same pan over medium-low.
  • Add 1 tbsp (2 tbsp) butter, swirling pan until melted, 30 sec.
  • Add mirepoix. Cook, stirring often until golden and beginning to soften, 4-5 min.
  • Add crushed tomatoes, broth powder, mixed olives, half the pesto?? ___ tsp sugar. Season with salt and pepper, then stir to mix. Bring to a simmer over high heat.
  • Add chicken as well as any juices and halloumi to the pan . Reduce heat to medium. Cover and cook until braise has thickened lightly and chicken is cooked through, 5-7 min.**
  • Stir spinach, peppers half the parsley and remaining pesto into the orzo. Season with salt and pepper.
  • Thinly slice chicken breast?
  • Divide orzo (chicken) and braise between plates/ bowls.
  • Sprinkle remaining parsley overtop.
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