Baked Lemon Halloumi Chicken with Garlic Rice
This Mediterranean-inspired dish combines tender lemon-marinated chicken and crispy baked halloumi cheese, baked together for a golden, savory finish. Served with buttery garlic rice and fresh herbs, it’s both cozy and refreshing — perfect for weeknights or a light dinner with a Mediterranean flair.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Serves: 3–4
Ingredients
For the Lemon Halloumi Chicken
1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
1 block (200 g) halloumi cheese, sliced
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
3 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
Fresh parsley or basil, chopped
For the Garlic Rice
1 cup basmati or jasmine rice
1 ¾ cups low-sodium chicken broth or water
1 tbsp olive oil
3 cloves garlic, finely minced
¼ tsp salt, to taste
Optional: squeeze of lemon juice before serving
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
Add chicken and toss to coat well.
Marinate for 15–30 minutes (or up to 4 hours in the fridge for deeper flavor).
2. Prepare Garlic Rice
In a medium saucepan, heat olive oil or butter over medium heat.
Add minced garlic and saute for 30 seconds until fragrant.
Add rice and stir for 1 minute to toast slightly.
Pour in broth, add salt, and bring to a boil.
Reduce heat to low, cover, and simmer for 12–15 minutes, until rice is cooked and fluffy.
Fluff with a fork and keep covered.
3. Bake the Chicken and Halloumi
Preheat oven to 400°F (200°C).
Arrange marinated chicken on a baking dish lined with parchment.
Bake for 20–25 minutes, until chicken is almost cooked through.
Remove from oven and add halloumi slices on top of or beside the chicken.
Drizzle with a little olive oil and bake for another 10 minutes, or until halloumi turns golden and slightly crisp.
4. Assemble and Serve
Spoon garlic rice onto plates.
Top with baked lemon halloumi chicken.
Garnish with fresh parsley, a drizzle of olive oil, and a squeeze of lemon.
Notes & Tips
For extra flavor, roast cherry tomatoes or zucchini slices on the same tray.
You can substitute halloumi with feta cubes, but halloumi’s firm texture holds up better to baking.
To make it lighter, serve with cauliflower rice or a side of Greek salad.
Add a spoon of tzatziki or yogurt herb sauce on the side for a refreshing touch.
Serving Suggestions
Serve with:
Greek salad with cucumbers, olives, and red onion
Roasted vegetables like bell peppers and carrots
Chilled lemon mint yogurt dip
Nutritional Information
Calories: ~460 kcal
Protein: 38 g
Carbohydrates: 32 g
Fat: 18 g
Fiber: 1.5 g
Calcium: 30% DV