So, I have been asked by a few people to share the recipe for this dish. So here it is, in all its glory. I decided to a blog post for it as Facebook has changed again and I feel like I am having to relearn everything and work out why I can't upload files anymore!
Anyway, I digress. This recipe was created from my Mexican Chicken recipe that was in the June 2020 Newsletter. In case you have deleted that email or not seen it, I have included it below. But effectively this dish is..
Pan fried halloumi - just slice your halloumi and gently fry on both sides in a non stick pan. Keep the pan on a low to medium heat so it cooks more gently. I love halloumi and have 1 block between 2 people!
Roasted Beetroot - wrap some fresh beetroot, skin and all, (1 bulb between 2 people) in foil and roast in a oven at 180 C / 200 C for 35 - 40 minutes. Take out and leave to cool. Then unwrap and if you gently rub the beetroot the skin will come away easily.
Quinoa Salad - Cook the quinoa in vegetable stock according to the packet instructions. Once cooked add a tin of chickpeas, sun dried tomatoes and spinach. Use the oil from the sun dried tomatoes as a dressing.
Viola! Dish is ready!
Nutritional Information (per portion
Calories: 184 kcals
Carbohydrate: 1.3g of which sugars 0.5g
Fat: 1.7g of which saturated fat 0.4g
650g Chicken breasts (no skin)
Zest & Juice from one lime
2 tsp Ground coriander
2 tsp Dried oregano
2 tsp Dried Thyme
1 tsp Mexican spice mix
2 cloves Garlic
2 tbsp Vegetable oil
Get an oven proof dish
Add all ingredients (not chicken) into the oven dish and mix.
Add the chicken breasts and cover. Marinade in the fridge for at least 1 hour, preferably overnight.
When ready, turn on the oven to 200C /180C fan. Cook the chicken and marinade in the oven for 40 - 45 minutes or until cooked through.
Serve with rice and stir-fried vegetables or with tortillas.