Halloumi breaded chicken with sweet potatoes, vegetables and dip sauce

Crispy halloumi chicken feast

Let loose in the kitchen with this recipe of tender chicken breasts coated in crispy halloumi cheese. Served alongside roasted sweet potatoes, colourful vegetables, and a fresh dip sauce, this meal is a symphony of flavours and textures that will delight your taste buds.

Ingredients - 4 servings

‍Halloumi breaded chicken

200 g halloumi  

400 g chicken fillet  

2 eggs  

d2 tbsp sesame seeds  

2 tsp thyme  

Sides

400 g sweet potato  

4 carrots  

1 cucumber  

200 g cherry tomatoes  

1 tbsp rapeseed oil  

Dip Sauce

200 ml Greek yoghurt 0 %  

0.5 dl sweet chilli sauce  

Salt & curry to taste  

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Nutritional content per serving

Energy 520 kcal  

Protein 46 g  

Carbohydrates 34 g  

Fat 19 g

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Method - 60 minutes

1. Preheat the oven to 200 degrees Celsius (convection).
2. Preparation: Finely grate the halloumi on a grater. Mix with the sesame seeds and thyme. Pour the mixture onto a large plate. Set aside.
3. Cut the sweet potato into strips. Mix with rapeseed oil, salt, pepper. Place on a baking paper lined tray. Put in the oven for about 20 minutes while you prepare the chicken. 
4. Cut the chicken fillets into about 3 cm large pieces. 
5. Beat the eggs in a bowl. Dip the chicken pieces first in the beaten eggs and then in the halloumi mixture.
6. Place the pieces on an oven rack. Put in the oven above the sweet potatoes for about 20 minutes (place a baking paper lined tray underneath to catch drops). Possibly switch places between the sweet potatoes and the chicken so both get a nice colour.
7. Cut up the vegetables. Mix the dip sauce. If the sauce feels too thick, dilute it with 2-3 tbsp water.
8. Serve the halloumi breaded chicken with the sweet potatoes, vegetables and dip sauce.

Enjoy!