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Easy Chipotle Chicken & Haloumi

Easy Chipotle Chicken & Haloumi

with Sweet Potato Salad & Buttery Corn
Recipe Development Team
Recipe Development TeamUpdated on November 21, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
965 kcal
Protein
: 
59.9g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Milk
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Ranch Dressing

(Contains: Eggs, Milk;)

1 packet

Haloumi

(Contains: Milk;)

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Baby Spinach Leaves

330 g

Chicken Thigh

1 packet

Sweet Potato Chunks

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

1 sachet

Garlic & Herb Seasoning

1

Corn

1

Carrot

Calories965 kcal
Energy (kJ)4040 kJ
Fat54.2 g
of which saturates18.8 g
Carbohydrate60.5 g
of which sugars28.3 g
Dietary Fibre13.6 g
Protein59.9 g
Sodium1870 mg
The average adult daily energy intake is 8700 kJ
•Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut corn cob in half. • In a medium bowl, place haloumi and cover with water to soak. • Place sweet potato chunks, carrot and corn on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Roast until golden and tender, 20-25 minutes. Little cooks: Help with sprinkling over the seasoning!

2

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl. • Place chicken thigh on a second lined oven tray. • Pour over mild chipotle sauce, turning chicken to coat. • Bake until cooked through, 14-16 minutes.  TIP: Chicken is cooked through when it is no longer pink inside.

3

• When the roasted veggies have cooled slightly, add baby kale and half the garlic aioli to the oven tray. • Gently toss to combine. Season to taste.

4

• Spread the butter over corn. • Slice chicken. Divide roast sweet potato salad, chipotle chicken, haloumi and corn cobs between plates. • Drizzle chicken with remaining garlic aioli to serve. Enjoy!

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