Ingredients
4
4 servings
- •2 chicken breasts
- •8 oz halloumi cheese
- •2 cartons cherry tomato
- •4 leaves fresh basil, large
- •2 teaspoons salt
- •2 teaspoons pepper
- •⅓ cup olive oil
- •⅓ cup olive oil
- •3 cloves garlic
- •2 large handfuls fresh basil
- •1 teaspoon salt
- •1 teaspoon pepper
- •½ lemon, juiced
Instructions
- Preheat your oven to 350˚F / 175˚ C
- Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.
- Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
- Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
- Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (note: oven times vary, especially broil so keep an eye on it!)
- Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
- Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 623
- Carbohydrate: 2g
- Fat: 53g
- Fiber: 0g
- Protein: 35g
- Sugar: 0g
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