Name: Pan-Seared Halloumi and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Halloumi cheese; 0.75 cup Canned chickpeas; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tsp Lemon juice

Pan-Seared Halloumi and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Halloumi and Roasted Vegetables

Golden pan-seared halloumi stars in this vibrant dish of oven-roasted bell peppers and zucchini, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

37.5g

Fat

32.3g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Halloumi cheese

0.75 cup Canned chickpeas

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F.
2
Toss the chickpeas, bell peppers, and zucchini with sea salt, black pepper, and dried oregano on a parchment-lined baking sheet.
3
Roast for 18-20 minutes until the vegetables are tender and the chickpeas are slightly crisp.
4
Slice the halloumi into 1/2-inch thick pieces.
5
Heat a dry non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a golden brown crust develops.
6
Arrange the roasted vegetables and chickpeas on a plate, top with the seared halloumi, and drizzle with fresh lemon juice.