This Mediterranean Chicken recipe is finger-licking good and so easy to prepare. Serve with golden halloumi and fresh tabbouleh for a mouth-watering meal.
What is Mediterranean Chicken made of?
I spent a bit of time perfecting this Mediterranean Chicken recipe but I think it was time well spent. The lemon, chicken and red onion goes so well with paprika, allspice and nutmeg, and is so simple to prepare - just pop it in the oven on a baking tray and twenty minutes later you’ll have perfectly succulent and juicy chicken and caramelised onions.
The mint and parsley tabbouleh is super tasty, and I’ve upped the mint ratio to give it that extra level of minty freshness. I also used couscous instead of bulgur, because I think it tastes just as nice and is something you may already have in your pantry.
Finally, it’s topped off with perfectly golden, salty and chewy halloumi.
Mediterranean Chicken Ingredients
- Chicken - chicken breast fillets, garlic, red onion, lemon juice, paprika, allspice, nutmeg
- Tabbouleh - Mint, parsley, green onion, cucumber, couscous, olive oil, lemon juice
- Topping - Halloumi
See recipe card for quantities.
More Chicken Breast recipes
If you're in the "breast is best" camp when it comes to chicken, then you'll love these baked chicken breast recipes
- Chicken Cordon Bleu
- Poached Chicken and Mango Salad with Coconut Rice
- Tuscan Chicken
- Pesto Chicken and Bacon Salad
- Stuffed Chicken Breast with Feta and Caramelised Onions
How to make Mediterranean Chicken Breast
1. Preheat your oven to 200 C and get a baking tray out.
2. Peel and slice red onion into thin wedges. Slice lemons in half. Put on your electric kettle to boil a cup of water.
- 1 red onion
- 3 lemons
- 1 cup water
3. Juice lemons into a large mixing bowl and remove any stray seeds. Add olive oil, salt and pepper and mix well. Pour half this mixture into a jar - this will be our dressing.
- 3 lemons
- ⅓ cup olive oil
- Salt and pepper
4. Crush garlic directly into the bowl, then add red onion, paprika, ground allspice and ground nutmeg. Mix, then add chicken breasts, then place on the baking tray and in the oven for 20 minutes.
- 2 cloves garlic
- 1 red onion
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 600g chicken breast
5. Pick the leaves from the mint. Using a chopper, food processor, or a knife, chop the parsley, mint and spring onion as finely as you can. Add to a large serving bowl.
- 1 bunch mint
- 1 bunch parsley
- ⅓ bunch spring onion
6. Slice cucumber into half moons. You can add some to your child’s plate now, or include them in the tabbouleh by adding to the serving bowl.
- 1 cucumber
7. Place couscous In a heat proof bowl, add boiling water, cover and set aside to absorb.
- ½ cup couscous
- ½ cup hot water
8. Place a frying pan on medium heat and add a dash of oil. Slice halloumi into 1 cm slices then cook for 3-4 minutes each side, or until golden brown.
- Dash of olive oil
- 200g halloumi
9. Once the chicken has cooked (check by slicing a piece) let it rest for a minute.
10. To serve little ones you can portion out couscous, chicken, halloumi and cucumber.
For adults, mix together chopped herbs, cucumber, couscous and lemon dressing. Slice chicken breast and serve on top of the couscous along with the red onion, any pan juices and slices of halloumi.
Top tip
If you have a food processor you can make light work of chopping your herbs, however make sure you just pulse them a few times, you don’t want to end up with a herb paste.
Substitutions
- Vegetarian - Swap chicken for fish (pescatarian), firm tofu or large mushrooms.
- Gluten Free - Use gluten free couscous.
- Dairy Free - Swap halloumi for something salty like Kalamata olives or Sundried tomatoes.
Kid-Friendly Variations
- To serve - If they prefer, you can serve chicken fingers, halloumi fingers, slices of cucumber and couscous separately.
Equipment
You will need an oven, a baking tray, an electric kettle, a chopper or food processor (or knife), a heat proof bowl, a frying pan, a stovetop.
Recipe
Mediterranean Chicken and Tabbouleh
Equipment
- Oven
- Baking tray
- Electric kettle
- Chopper or food processor (or knife)
- Heat proof bowl
- Frying pan
- Stovetop
Ingredients
- 1 red onion
- 3 lemons
- 1 cup water
- ⅓ cup olive oil
- salt and pepper
- 2 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 600 g chicken breast
- 1 bunch mint
- 1 bunch parsley
- ⅓ bunch spring onion
- 1 cucumber
- ½ cup couscous
- ½ cup hot water
- dash olive oil
- 200 g halloumi
Instructions
- Preheat your oven to 200 C and get a baking tray out.
- Peel and slice red onion into thin wedges. Slice lemons in half. Put on your electric kettle to boil a cup of water.1 red onion, 3 lemons, 1 cup water
- Juice lemons into a large mixing bowl and remove any stray seeds. Add olive oil, salt and pepper and mix well. Pour half this mixture into a jar - this will be our dressing.3 lemons, ⅓ cup olive oil, salt and pepper
- Crush garlic directly into the bowl, then add red onion, paprika, ground allspice and ground nutmeg. Mix, then add chicken breasts, then place on the baking tray and in the oven for 20 minutes.1 red onion, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon ground allspice, 1 teaspoon ground nutmeg, 600 g chicken breast
- Pick the leaves from the mint. Using a chopper, food processor, or a knife, chop the parsley, mint and spring onion as finely as you can. Add to a large serving bowl.1 bunch mint, 1 bunch parsley, ⅓ bunch spring onion
- Slice cucumber into half moons. You can add some to your child’s plate now, or include them in the tabbouleh by adding to the serving bowl.1 cucumber
- Place couscous In a heat proof bowl, add boiling water, cover and set aside to absorb.½ cup couscous, ½ cup hot water
- Place a frying pan on medium heat and add a dash of oil. Slice halloumi into 1 cm slices then cook for 3-4 minutes each side, or until golden brown.dash olive oil, 200 g halloumi
- Once the chicken has cooked (check by slicing a piece) let it rest for a minute.
- To serve little ones you can portion out couscous, chicken, halloumi and cucumber.For adults, mix together chopped herbs, cucumber, couscous and lemon dressing. Slice chicken breast and serve on top of the couscous along with the red onion, any pan juices and slices of halloumi.
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