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Provide chicken breasts.
You need halloumi cheese.
You need Salt and pepper.
Provide olive oil.
Provide Pesto ingredients.
You need to prepare fresh basil leaves.
Use garlic cloves.
Use parmesan cheese.
You need to prepare almonds.
You need each: Salt and pepper.
Prepare olive oil.

Remove the chicken and place to one side until it is cool enough to handle. Set aside the stock, then pull the meat off the chicken and shred it into a bowl. In the meantime sprinkle both sides of the halloumi with the oregano, and then grill on both sides until. Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe.

Before I start with the recipe please at my beautiful basil leaves 😍.
Put all the pesto ingredients, except the oil, in a food processor and mix for almost 30 seconds.
Add half the olive oil and mix for 10 seconds. Then move to a jar and pour the rest the olive oil on top of the pesto.
Rub the chicken breast with a bit of oil, salt and pepper and place in a baking tray.
Put 1 tablespoon of the pesto on each breast and top it with the halloumi cheese slices.
Place in the oven on 200 degrees for 20 minutes. Remove the excess of water from it then place again for another 20 minutes..
You might want to add the halloumi cheese after baking the chicken for the first 20 minutes. But I enjoyed it like that crispy and tasty..

A dash of red-pepper flakes and a few sprigs of oregano make. These grilled chicken sandwiches with halloumi, red bell peppers, arugula, and a really tasty, herby sauce are bursting with Greek-inspired flavors. They're easy to make and just SO good. My Chicken and Halloumi Moroccan wraps can easily be enjoyed for your work lunch, eating on the go or for a quick and healthy dinner option. They are refreshing and deliciously simple to make.

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