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RECIPE | Crunchy Chicken with Spicy Halloumi & Stuffed Peppers

20th August 2019

TEST   I had a bit of a late awakening when it came to halloumi. For years, all I knew about it was that it squeaked. Squeaking cheese? No, I’ll pass, thanks. However – there came an occasion, what, about a year ago, when I was feeling particularly bold and tried it at a BBQ. I believe the phrase is ‘game changer’…


I made up the following recipe one evening when, unsure about what to cook on a hot summer’s evening, I decided to free-style and chuck together different bits we had in. It’s both healthy and delicious – and it’s really easy and quick to make, too. Want to make it a little cleaner? Swap the rice for quinoa and skip the breadcrumbs, or replace them with oats. Enjoy!


Ingredients (to serve two): 

2 chicken breasts


One egg

2 peppers

Rice or quinoa 

Pack of halloumi


A spoon of oil

Vegetables to serve

Chicken and Halloumi




Set your over to around 180c. (I say ‘around’ because my measurements tend to be less numerical, more go-with-your-gut – this might be why some of my cooking occasionally ends in things being undercooked or over-flavoured but hey. Adds to the excitement, no?) 


Crack the egg into a mixing bowl and give it a twirl – technical term – with a fork. Place a generous amount of breadcrumbs into a second bowl. Pick up a chicken breast and coat it in the egg before immersing it in breadcrumbs. Once you’re satisfied with the coverage, pop it on a lined baking tray. Repeat with the other breast. Cook the chicken for the recommended time on the pack; ususally around 25 minutes.


Meanwhile: cook your rice or quinoa. The latter is better for a nutty flavour; rice is great though, too. Once cooked – whether in the microwave or on the hob – prepare your peppers. Cut off the tops and scoop out the insides. Fill each pepper with the rice/quinoa and, if you’re feeling ritzy, put a sprinkling of grated Cheddar on top. Pop in the oven for around 15 minutes.


Put a tiny bit of oil in a frying pan. Chop the halloumi into slices and add into the pan; add a generously sized spoonful of paprika over the top. Turn the halloumi regularly to prevent it sticking to the bottom of the pan, which has definitely never happened to me. 


The finishing touch! Boil some green veg for a bit of crunch and voila – dinner is served. 



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