Quick Halloumi and Veggie Skillet
A delicious and nutritious halloumi and veggie skillet that is quick, low-calorie, and high in protein, perfect for a satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
425
Calories
Macros · per serving
33g protein
35g carbs
23g fat
Ingredients
For 4 servings
- 400 g halloumi
- 2 tbsp olive oil
- 2 red bell pepper
- 2 zucchini
- 1 onion
- 400 g canned chickpeas
- 2 clove garlic
- 200 g spinach
- ground black pepper — to taste
- salt — to taste
Instructions
- 1
Drain and rinse the canned chickpeas. Set aside.
- 2
Slice the halloumi into thick cubes. Dice the red bell pepper, zucchini, and onion. Mince the garlic.
- 3
Heat 1 tbsp of olive oil in a large skillet over medium heat.
- 4
Add the halloumi cubes and cook for 3-4 minutes, turning occasionally, until golden brown. Remove and set aside.
- 5
In the same skillet, add the remaining olive oil and sauté the onion and garlic for 1-2 minutes until fragrant.
- 6
Add the bell pepper and zucchini to the skillet and cook for 4-5 minutes until they are slightly tender.
- 7
Stir in the chickpeas and spinach, cooking for an additional 2-3 minutes until the spinach has wilted.
- 8
Return the halloumi to the skillet. Season with salt and pepper to taste, and stir to combine everything evenly.
- 9
Serve hot and enjoy your quick and satisfying halloumi and veggie skillet.
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