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Grilled Chicken & Eggplant with Halloumi & Vegetables

Grilled Chicken & Eggplant with Halloumi & Vegetables

The perfect accompaniment to your post-workout routine, this recipe is packed with micronutrients, with a balance of carbohydrates, protein, and fat for optimal recovery after exercise.

  • 31 - 60 Minutes
  • Medium
  • Serves 1




  • 1 serving of Tilda Pure Basmati Rice
  • ½ bell pepper (chopped)
  • ¼ red onion (sliced)
  • ½ eggplant (sliced in long thin pieces)
  • Handful kale
  • Handful button mushrooms
  • ½ zucchini
  • 1 chicken breast steak
  • 1 tsp paprika
  • 1 tsp olive oil
  • 2 small slices halloumi cheese

For accompanying dips

  • ½ avocado
  • Lime and lemon (for seasoning)
  • 2 large salad tomatoes
  • Sprig fresh cilantro
  • ¼ cup natural yogurt
  • Sprig fresh mint


  1. Start by chopping your bell pepper, onion, and zucchini.

  2. Slice your eggplant into long, thin pieces, along with the halloumi cheese.

  3. For the dips, start by mashing half an avocado, and seasoning it with chili pepper and a squeeze of lemon, then place it in a small bowl.

  4. Next, chop the 2 large salad tomatoes, removing the insides and pips and just cutting the outside flesh. Place this into another little dipping bowl, and season with lime, cilantro, salt, and pepper.

  5. Finally, make a yogurt and mint dip by mixing the natural yogurt with chopped mint, a squeeze of lime, and a sprinkle of pepper, and add to a third bowl.

  6. Add the pepper, onion, and zucchini to a roasting pan with a drizzle of oil, salt, and pepper. Cook for approximately 10–15 minutes at 320°F, until soft.

  7. Place the eggplant and halloumi in a griddle pan or on a George Foreman-style grill. Cook on both sides and place in the oven to keep warm.

  8. Use the same pan or grill to cook the chicken breast steak on a low heat to keep it succulent.

  9. Add a handful of kale and button mushrooms to a pan and season with paprika, salt, pepper, and a dash of olive oil. Fry off for a few minutes.

  10. Transfer into the oven roasting pan to crisp up. The kale should get nice and crispy.

  11. Cook your rice according to instructions on pack and serve to finished your dish