Chicken and Halloumi Bowl

Name: Chicken and Halloumi Bowl
Ingredients: 1 teaspoon pepper, to taste; 1 tablespoon (10 g) granulated garlic; 1 tablespoon (7 g) granulated onion; 1 teaspoon dried dill; 4 boneless, skinless chicken breasts; 4 boneless, skinless chicken breasts; 1 cup (140 g) coarse bulgur (size #3), rinsed and soaked in water for 30 minutes; 2 tablespoons (28 g) unsalted butter; 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 3 or 4 garlic cloves, finely minced; 1½ cups (355 ml) stock (chicken or veggie); 1½ cups (355 ml) stock (chicken or veggie); 1½ cups (355 ml) stock (chicken or veggie); 2 tablespoons (8 g) fresh chopped dill; ½ cup (70 g) butter-toasted pine nuts; ½ cup (70 g) butter-toasted pine nuts; 1 teaspoon fresh lemon juice; 1 tablespoon (20 g) pomegranate molasses; ½ teaspoon salt; ½ teaspoon ground sumac; 1 cup (180 g) diced baby tomatoes; ½ cup (70 g) pomegranate arils; ⅓ cup (40 g) roughly chopped walnuts; 3 scallions, finely sliced; 1 tablespoon (4 g) chopped fresh parsley; 1 8- to 9-ounce (220 to 250 g) block Halloumi cheese, cut into ¼-inch thick strips, patted dry; 2 tablespoons (30 ml) olive oil; 1 tablespoon (21 g) honey

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This hearty bowl is a celebration of Eastern Mediterranean flavors—tangy Aleppo pepper, grilled chicken, and golden seared Halloumi cheese over a bed of lemony dill bulgur, finished with toasted pine nuts for richness and crunch. On the side is a tomato, onion, walnut, and pomegranate salad dressed in a tangy pomegranate molasses and mixed olives. There are zesty and fruity notes all in one bowl.

Ingredients

Main course
Gluten-free
Mediterranean

Ingredients

Method