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🍗 Chicken & poultry

Crispy chicken sesame halloumi bowl

Salty, crispy, juicy, and dangerously snackable

⏱️ Time estimate: about 45 minutes

Spiced chicken breasts and golden halloumi land in a bowl with tomatoes, chickpeas, Castelvetrano olives, and a sesame-spiked white balsamic dressing.

Crispy chicken sesame halloumi bowl

Ingredients

  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 2 large chicken breasts
  • 3 tablespoons avocado oil
  • 1 block halloumi (5 ounces)
  • 2 heirloom tomatoes
  • 1 cup Castelvetrano olives, roughly chopped
  • 1 can chickpeas (15.5 ounces), rinsed and drained
  • Kosher salt and black pepper, to taste

For the dressing

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • Small pinch Aleppo pepper
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon sesame seeds

Instructions

  1. Season the chicken. Mix the Aleppo pepper, paprika, garlic powder, and salt, then rub it all over the chicken breasts.
  2. Crisp the halloumi. Slice the halloumi into 1/4-inch slices and pat dry. Heat the avocado oil in a pan over medium-high heat and sear the halloumi 3 to 4 minutes per side until golden and crisp. Move it to a wire rack.
  3. Cook the chicken. In the same pan, cook the chicken 6 to 7 minutes per side, until it reaches 165°F. Let it rest on the rack.
  4. Prep the bowl. Roughly chop the tomatoes and season them with salt and pepper. Add them to a bowl with the chickpeas, olives, and crispy halloumi.
  5. Mix the dressing. Whisk together the olive oil, white balsamic, honey, sea salt, Aleppo pepper, Dijon, and sesame seeds.
  6. Finish and serve. Slice the chicken into bite-size pieces, pile it onto the bowls, and drizzle generously with the dressing.