One-Pan Basil Halloumi Chicken



2 chicken breasts
1 8oz block of halloumi cheese
2 cartons red cherry tomatoes
4 large leaves Basil
2 tsp salt (or to taste)
2 tsp pepper (or to taste)
1/3 cup olive oil

Basil Oil:
1/3 cup olive oil
3 garlic cloves
2 large handfuls of basil
1 tsp salt
1 tsp pepper
Juice from ½ a lemon

Preheat your oven to 350˚F / 175˚ C

Turn the block of halloumi on its side and cut it into 3-4 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.

Recipe by Claire King

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