Name: Crispy Pan-Seared Haloumi with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 3 oz haloumi cheese; 1 cup zucchini; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Pan-Seared Haloumi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Haloumi with Roasted Vegetables

Golden pan-seared haloumi and herb-marinated chicken breast served over a vibrant medley of roasted zucchini and peppers for a satisfyingly salty and savory crunch.

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NUTRITION

Protein

58.2g

Fat

32.9g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

3 oz haloumi cheese

1 cup zucchini

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini into rounds and the red bell pepper into strips, then toss them on the baking sheet with half of the olive oil and the sea salt.
3
Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized.
4
While vegetables roast, season the chicken breast with dried oregano and black pepper, then sear in a skillet over medium-high heat with the remaining olive oil until fully cooked.
5
Remove the chicken to rest, then in the same skillet, sear the haloumi slices for 1-2 minutes per side until they develop a beautiful golden-brown crust.
6
Arrange the roasted vegetables on a plate, top with the sliced chicken and crispy haloumi, and drizzle with fresh lemon juice before serving.