Mediterranean Chicken and Tabbouleh

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.

5 from 2 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: baked mediterranean chicken, Mediterranean Chicken, mediterranean chicken breast, mediterranean chicken breast recipes, mediterranean chicken recipes, mediterranean chicken salad, mediterranean chicken tray bake, roasted mediterranean chicken

Total Time: 30

Servings:

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.

Video

Nutrition