Chicken with Lemon & Haloumi

If you're looking for a really quick dinner to whip-up that's delicious and hassle free, then look no further than this recipe - it's an absolute winner!  What's not to love about something you can cook in one pan, is quick and easy to make, and gives you time to enjoy a glass of wine (or two) while it bakes in the oven.  That's my idea of heaven on a busy weeknight!

4 chicken breasts, trimmed
250g block of Haloumi cheese
2 large lemons
Small bunch of fresh Thyme sprigs
2 cloves garlic
Sea salt flakes
Freshly ground black pepper
3 tablespoons olive oil
3 tablespoons honey

Preheat the oven to 180C.

Slice the lemons into thick slices and place on the bottom of a baking dish.

Slice each chicken breast horizontally through the middle to make two thin breasts (if you use 4 chicken breasts you will end up with 8 thin breasts in total).

Lay each breast on top of the lemon slices in the baking dish.

Season the chicken breast with sea salt flakes and freshly ground black pepper to taste, making sure you do it on both sides.

Crush the garlic over the chicken breasts and ensure it is distributed evenly over the dish.

Slice the Haloumi into 8 slices (approximately 1cm thick) and place one slice on each of the chicken breasts.

Mix together the olive oil and honey in a small jar and drizzle over the top of the chicken.

Place into the oven and bake for approximately 20-25 minutes until the chicken is cooked through.

Serve the chicken on a bed of rice, drizzled with the delicious sauce, and accompanied by a salad or roasted vegetables.


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