Neven Maguire's Chicken, Halloumi & Chickpea Tray Bake
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Chicken, Halloumi & Chickpea Tray Bake
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
6 Simply Better Irish Corn Fed Skin On Chicken Breast Fillets
1 Carton of Simply Better Organic Chickpeas, drained and rinsed
2 Tsp Simply Better Organic Harissa Spice Seasoning
1 Pack Simply Better Irish Cais Oir Halloumi, cut into 1cm slices
1 Jar Simply Better Italian Grilled Peppers, drained and reserve 2 tablespoons of the oil
250g Baby Plum Tomatoes
200g Padron Peppers
Sea Salt
Freshly Ground Pepper
Directions
INGREDIENTS
- 6 Simply Better Irish Corn Fed Skin On Chicken Breast Fillets
- 1 Carton of Simply Better Organic Chickpeas, drained and rinsed
- 2 Tsp Simply Better Organic Harissa Spice Seasoning
- 1 Pack Simply Better Irish Cais Oir Halloumi, cut into 1cm slices
- 1 Jar Simply Better Italian Grilled Peppers, drained and reserve 2 tablespoons of the oil
- 250g Baby Plum Tomatoes
- 200g Padron Peppers
- Sea Salt
- Freshly Ground Pepper
METHOD
- Preheat the oven to 180°C (350°F / Gas Mark 4).
- Put the chickpeas in a bowl with half the reserved oil from the Italian grilled peppers and the harissa spice. Season generously and toss until evenly combined.
- Put the chicken, baby plum tomatoes, peppers and halloumi into a roasting tin and season with salt and pepper. Drizzle over the rest of the oil and mix with your hands to coat everything evenly. Add the flavoured chickpeas and roast for 30-35 minutes, until the chicken is tender and the vegetables are nicely charred. Serve straight to the table.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Recipe
INGREDIENTS
- 6 Simply Better Irish Corn Fed Skin On Chicken Breast Fillets
- 1 Carton of Simply Better Organic Chickpeas, drained and rinsed
- 2 Tsp Simply Better Organic Harissa Spice Seasoning
- 1 Pack Simply Better Irish Cais Oir Halloumi, cut into 1cm slices
- 1 Jar Simply Better Italian Grilled Peppers, drained and reserve 2 tablespoons of the oil
- 250g Baby Plum Tomatoes
- 200g Padron Peppers
- Sea Salt
- Freshly Ground Pepper
METHOD
- Preheat the oven to 180°C (350°F / Gas Mark 4).
- Put the chickpeas in a bowl with half the reserved oil from the Italian grilled peppers and the harissa spice. Season generously and toss until evenly combined.
- Put the chicken, baby plum tomatoes, peppers and halloumi into a roasting tin and season with salt and pepper. Drizzle over the rest of the oil and mix with your hands to coat everything evenly. Add the flavoured chickpeas and roast for 30-35 minutes, until the chicken is tender and the vegetables are nicely charred. Serve straight to the table.