with Garlic-Hummus Dressing
Ingredients: Chicken breast • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Basmati rice • Cucumber • Red cabbage • Red onion • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrot • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Red wine vinegar • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Halloumi Cheese
1 unit(s)
Hummus
4 tbsp
Mini Cucumber
2 unit(s)
Carrot, julienned
56 g
Red Cabbage, shredded
113 g
Red Onion
0.5 unit(s)
Red Wine Vinegar
1 tbsp
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Basmati Rice
0.75 cup
Harissa Spice Blend
7 g
Salt*
0.438 tsp
Sugar*
1 tsp
Pepper*
0.063 tsp
Oil*
1 tbsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut cucumbers into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Add rice to the boiling water. Reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- Meanwhile, peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- Heat a small pot over medium.
- When hot, add onions, half the vinegar, 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar. Season with 1/2 (1 tsp) tsp salt. Cook for 3-4 min, stirring occasionally, until onions are tender-crisp.
- Remove the pot from heat. Set aside.
- To a small bowl, add hummus, mayo, remaining vinegar and 1/4 tsp (1/2 tsp) garlic. Season with salt and pepper, then whisk to combine. Set aside.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add halloumi to the dry pan. Pan-fry for 2-3 min per side, until golden.
- Remove the pan from heat, then transfer halloumi to the large bowl with harissa oil. Toss to coat.
- Fluff rice with a fork.
- In a medium bowl, toss cabbage with 1 tbsp (2 tbsp) garlic-hummus dressing.
- Thinly slice chicken.
- Divide rice between bowls, then top with carrots, cucumber, cabbage, pickled onions, chicken and harissa-halloumi.
- Drizzle remaining garlic-hummus dressing over top.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top bowls with chicken.
1060
kcal
Calories
50
g
Fat
20
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
71
g
Protein
210
mg
Cholesterol
2210
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
