Spinach and halloumi parcels topped with roasted garlicky chicken
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious
- 20 minutes
- 25 minutes
- Ken Forrester Chenin Blanc 2007
Ingredients
- 3 large potatoes, peeled
- 2 T olive oil, plus extra for coating
- sea salt and freshly ground black pepper, to taste
- 4 sprigs fresh oregano
- 245 g fresh halloumi cheese, sliced into
- 4 lengthways
- 4 large spinach leaves, rinsed
- 4 chicken breasts, cut into 3cm cubes
- 12 cloves garlic, 6 crushed to a paste
Cooking Instructions
Preheat the oven to 180ºC.
Slice the potatoes into medium-thick rounds and place, evenly spaced, on a couple of baking trays.
Drizzle lightly with olive oil and sprinkle with sea salt and oregano leaves. Roast for 15 to 20 minutes, or until golden and crisp on the edges.
Wrap each slice of halloumi in a large spinach leaf and fasten each parcel with a toothpick.
Place on a baking tray and roast for 5 to 10 minutes, or until the spinach is cooked and the cheese slightly melted.
Coat the chicken cubes in the garlic paste, sea salt and olive oil, then, in a pan over a medium-to high heat, seal evenly on all sides.
Transfer to a baking dish, add the whole garlic cloves, and roast until cooked through and golden in colour.
Place a spinach-and-halloumi parcel in the centre of each plate, top with the garlic chicken cubes, and distribute the potato rounds among the plates.
Serve with a squeeze of fresh lemon juice then season to taste.
Per serving: 2106.1kJ, 43.2g protein, 25.7g fat, 21g carbs
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