Cypriot Chicken with Lemon & Halloumi
Method
Season the chicken with garlic, oregano, half of the lemon zest, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium heat.
Add the chicken and cook for 5–6 minutes on each side until golden and cooked through. Transfer to a plate and let it rest briefly before slicing.
Add the courgette and red bell pepper to the same skillet with the remaining olive oil. Cook for 5–6 minutes until tender and lightly golden.
Add the cherry tomatoes and cook for another 2 minutes until softened.
In a separate dry non-stick pan, cook the halloumi for 1–2 minutes on each side until lightly golden.
Arrange the vegetables on two plates and top with the sliced chicken and grilled halloumi.
Drizzle with the lemon juice, sprinkle with the remaining lemon zest and fresh parsley, then serve warm.
Halloumi naturally has a salty flavour, so season the rest of the dish lightly and taste before adding extra salt. Cook the halloumi shortly before serving so it stays warm and pleasantly crisp on the outside.
Nutrition Facts
Per serving
