Ingredients ∙ 1 tsp Aleppo pepper ∙ ½ tsp paprika ∙ 1 tsp garlic powder ∙ 2 tsp kosher salt ∙ 2 large chicken breasts ∙ 3 tbsp avocado oil ∙ 1 block (5 oz) halloumi cheese ∙ 2 heirloom tomatoes ∙ 1 cup Castelvetrano olives, roughly chopped ∙ 1 (15.5 oz) can chickpeas, rinsed and drained ∙ Kosher salt and freshly ground black pepper (to taste)
For the dressing: ∙ ⅓ cup extra-virgin olive oil ∙ 2 tbsp white balsamic vinegar ∙ 1 tbsp honey ∙ 1 tsp sea salt ∙ Small pinch of Aleppo pepper ∙ ½ tsp Dijon mustard ∙ 1 tbsp sesame seeds
Instructions 1. In a small bowl mix the Aleppo pepper, paprika, garlic powder, and sea salt to create a spice blend. Generously rub it into the chicken breasts. Allow them to marinate in the seasoning blend while you sear the halloumi. 2. Cut the halloumi into about 1/4in thick slices, use a paper towel to pat dry. 3. Heat avocado oil in a medium stainless steel pan over medium-high heat (ideally to 350°F if using a thermometer). Add the halloumi and sear for 3–4 minutes per side until golden brown and crispy. Use a metal spatula to flip. Transfer to a wire rack set over a sheet pan to drain. 4. Transfer the halloumi to a cooling rack over a sheet pan. 5. In the same pan, add the marinated chicken. Cook for 6–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to the wire rack to rest. 6. Let the chicken rest on the rack with the halloumi. 7. Roughly chop the tomato and season generously with salt and pepper. 8. Add the tomato, chickpeas, and olives to a bowl with the halloumi. 9. In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, sea salt, Aleppo pepper, Dijon mustard, and sesame seeds until well combined. 10. Slice the cooked chicken into bite-sized pieces. In a large bowl, combine the tomatoes, chickpeas, olives, and crispy halloumi. Divide among bowls, top with chicken, and drizzle generously with dressing.
3 Comments
Ingredients
∙ 1 tsp Aleppo pepper
∙ ½ tsp paprika
∙ 1 tsp garlic powder
∙ 2 tsp kosher salt
∙ 2 large chicken breasts
∙ 3 tbsp avocado oil
∙ 1 block (5 oz) halloumi cheese
∙ 2 heirloom tomatoes
∙ 1 cup Castelvetrano olives, roughly chopped
∙ 1 (15.5 oz) can chickpeas, rinsed and drained
∙ Kosher salt and freshly ground black pepper (to taste)
For the dressing:
∙ ⅓ cup extra-virgin olive oil
∙ 2 tbsp white balsamic vinegar
∙ 1 tbsp honey
∙ 1 tsp sea salt
∙ Small pinch of Aleppo pepper
∙ ½ tsp Dijon mustard
∙ 1 tbsp sesame seeds
Instructions
1. In a small bowl mix the Aleppo pepper, paprika, garlic powder, and sea salt to create a spice blend. Generously rub it into the chicken breasts. Allow them to marinate in the seasoning blend while you sear the halloumi.
2. Cut the halloumi into about 1/4in thick slices, use a paper towel to pat dry.
3. Heat avocado oil in a medium stainless steel pan over medium-high heat (ideally to 350°F if using a thermometer). Add the halloumi and sear for 3–4 minutes per side until golden brown and crispy. Use a metal spatula to flip. Transfer to a wire rack set over a sheet pan to drain.
4. Transfer the halloumi to a cooling rack over a sheet pan.
5. In the same pan, add the marinated chicken. Cook for 6–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to the wire rack to rest.
6. Let the chicken rest on the rack with the halloumi.
7. Roughly chop the tomato and season generously with salt and pepper.
8. Add the tomato, chickpeas, and olives to a bowl with the halloumi.
9. In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, sea salt, Aleppo pepper, Dijon mustard, and sesame seeds until well combined.
10. Slice the cooked chicken into bite-sized pieces. In a large bowl, combine the tomatoes, chickpeas, olives, and crispy halloumi. Divide among bowls, top with chicken, and drizzle generously with dressing.
Looks absolutely delicious!
The plating of this looks so festive!!!