Seared Chicken with Halloumi and Broccoli Mushroom Orzo

This plate of seared chicken and halloumi is so bright and flavorful! I was playing around with flavors last night for dinner and came up with this. It’s a creamy herby lemon yogurt underneath broccoli and mushroom orzo, salty seared halloumi and seared chicken! All the flavors just balance out so beautifully, creamy, lemony, herby, salty, a couple vegetables, it’s delightful! Mix the orzo into the yogurt it’s the best!

Ingredients

• 3 tbsp grapeseed or neutral oil
• 2-4 boneless skinless chicken thighs
• 1 package halloumi
• 2 cups dry orzo pasta
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup chicken stock
• 2 handfuls greens, arugula or spinach
• 3 garlic cloves, peeled and minced
• 1 1/2 cup full fat greek yogurt
• 1/2 lemon juiced
• 1 tsp. ground cumin
• 1 tbsp. fresh mint, minced
• 1 tbsp. cilantro, minced
• salt and pepper

Directions

Starting with the orzo, bring a medium pot of salted water to a boil. Cook as directed, about 8-10 minutes. Then drain, and keep warm.

While the orzo is cooking heat up a skillet with 2 tbsp oil over medium heat. Season both sides of your chicken and place into the hot pan. You want to hear the sizzle. Once it starts to brown flip it over and let it continue to cook. If your skillet is big enough move the chicken to one side and add the broccoli and mushrooms into the other side of the pan. Let the vegetables cook for a couple minutes. Then to finish cooking add in the chicken stock and let that help to finish the cooking. Keep warm while you sear the halloumi and make the yogurt.

In a separate saute pan over medium heat add 1 tbsp oil. Cut the halloumi in half horizontally and then quarter it so you end up with 8 pieces, place into the hot pan. Let it get golden on one side before you flip it. It should only take about 2 minutes and then let the other side get golden and crispy as well.

Then for the yogurt, in a small bowl combine the yogurt, garlic, lemon juice, ground cumin, cilantro, salt and pepper, and mix it all together.

Right before you’re ready to serve mix the greens into the orzo and let it wilt into the hot orzo, and stir in the broccoli and mushrooms.

To plate, spoon some yogurt onto the bottom of the plate, top with the broccoli and mushroom orzo. Then carefully place the seared halloumi and chicken on top. Garnish with more fresh herbs and a squeeze of lemon! ENJOY!