Chicken, Halloumi and Pesto Salad

By Nicola JaffreyRecipes
Chicken, Halloumi and Pesto Salad
Print

Chicken, Halloumi and Pesto Salad

Recipe by Embody NutritionCourse: Dinner, Lunch
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 500g chicken tenderloins

  • 200g halloumi, cut into 2cm cubes

  • 500g mixed tomatoes, halved

  • 1 large zucchini, cut into long match sticks

  • 1 jar basil pesto

  • 60g packet baby rocket

  • 2 packets of microwave brown rice

  • 1 tbsp olive oil

  • Salt and pepper

Method

  • Heat a fry pan over medium heat and add 1 tbsp olive oil.
  • Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Season with salt and pepper. Remove from the pan and keep warm.
  • In the same pan, add the halloumi and cook, turning for 2 minutes until it is golden brown. Transfer to a plate and keep warm.
  • Add the tomato to the pan and toss for 2 minutes until the tomato is just tender. Return the halloumi to the pan with the zucchini and the pesto. Cook for 2-3 minutes until heated through. Remove the pan from the heat.
  • Add in the rocket and stir to combine. Season with salt and pepper and required.
  • Meanwhile, heat the rice according to the packet directions.
  • Serve the rice between 4 bowl, top with the sliced chicken and the pesto salad.