Zesty Fig Glazed Chicken and Halloumi

Name: Zesty Fig Glazed Chicken and Halloumi with Roasted Pepper Salad
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 1 unit(s) Halloumi Cheese; ¾ cup Basmati Rice; 2 unit(s) Mini Sweet Pepper; 2 unit(s) Mini Cucumber; 1 unit(s) Red Onion; 7 g Parsley; 3 tbsp Red Wine Vinegar; 2 tbsp Fig Spread; 2 tbsp Sweet Chili Sauce; 7 g Zesty Garlic Blend; 7.5 g Chicken Stock Powder; 1 tbsp Unsalted Butter*

with Roasted Pepper Salad

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Salty halloumi bites paired with sweet and spicy fig glazed chicken.. a pair you never knew you needed! Sweet roasted peppers and crunchy cucumber are tossed with seared halloumi bits to bring little pops of briney cheesy goodness to this fresh and special dinner.

Allergens:

Milk

•Sulphites

•Soy

The quantities provided above are averages only.

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

Preparation Time45 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Halloumi Cheese

(Contains: Milk)

¾ cup

Basmati Rice

2 unit(s)

Mini Sweet Pepper

2 unit(s)

Mini Cucumber

1 unit(s)

Red Onion

7 g

Parsley

3 tbsp

Red Wine Vinegar

(Contains: Sulphites)

2 tbsp

Fig Spread

(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

2 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

7 g

Zesty Garlic Blend

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

7.5 g

Chicken Stock Powder

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

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

Nutrition Values

Calories950 kcal

Fat33 g

Saturated Fat21 g

Carbohydrate90 g

Sugar18 g

Dietary Fiber4 g

Protein69 g

Cholesterol215 mg

Sodium2020 mg

Trans Fat0.5 g

Potassium1150 mg

Calcium350 mg

Iron5 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Small Bowl

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

Heat a medium pot over medium heat.
While pot heats, peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/8-inch slices.
When hot, add 1 tbsp (2 tbsp) butter, then rice and diced onions. Cook, stirring often, until toasted, 2-3 min.
Add broth powder and 1 1/4 (2 1/2 cups) cups water. 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, still covered.

Halve, then seed peppers.
Thinly slice cucumber.
Finely chop parsley.
Add peppers, remaining onions, 1/2 tbsp (1tbsp) oil, half the zesty garlic blend. Season with salt and pepper then toss to coat.
Roast in the bottom of the oven until tender and lightly charred, 12-15 min.
Combine sweet chili sauce and half the fig spread in a small bowl.

Pat chicken dry with paper towels. Season with remaining zesty garlic blend, salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet. Spread sweet chili-fig spread over of chicken.
Roast in the middle of the oven until cooked through, 8-10 min.**
Carefully wipe pan clean.

Add vinegar, and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat and stir in cucumber.
Add remaining fig spread, half the parsley, 2 tbsp (4 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.

Cut halloumi into 1/2-inch cubes.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
Heat the same pan from step 3 medium-high.
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.
Add roasted veggies (are they done?) and halloumi to bowl with fig dressing. Toss to coat.