Succulent chicken thighs, topped with basil pesto and haloumi and grilled to perfect. A quick family favorite that is no fuss! Serves two small chicken thighs per person.
Serves 4
Ingredients
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8 small Chicken thighs, skin off
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200 grams Haloumi Cheese
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2 tablespoons olive oil
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1.5 teaspoons salt
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.5 teaspoon pepper
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125 grams cherry tomatoes (about half a punnet)
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4 tablespoons pesto
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1 lemon
Instructions
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Preheat the oven to 200 degrees and line a baking tray with baking paper.
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In a small bowl, toss the chicken thighs and cherry tomatoes with the oil, salt and pepper.
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Spread onto the prepared baking tray.
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Top each chicken thigh with 1/2 tablespoon pesto. Cut the haloumi into 8 strips or triangles and put on top of the pesto coated chicken.
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Bake for 20 minutes, remove from the oven and drain excess liquid.
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Squeeze the lemon over the haloumi and return to the oven for a further 10 – 12 minutes until the cheese is golden and chicken cooked through.
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Serve with baby basil leaves or rocket salad.
Nutrition Facts
Amount Per Serving
Calories 470 Calories from Fat 441: % Daily Value*: Total Fat 49g 75%: Saturated Fat 20g 100%: Cholesterol 222mg 74%: Sodium 1755mg 73%: Potassium 568mg 16%: Total Carbohydrates 5g 2%: Dietary Fiber 1g 4%: Sugars 2g:Protein 37g 74%
