Pesto Chicken & Halloumi Tray
Pesto-marinated chicken thighs and halloumi roasted with cherry tomatoes, courgette and red onion. A one-tray Mediterranean dinner with no washing up.
35 minEasy~394 kcal / servingMediterranean
Contains dairyContains nutsContains gluten
Nutrition
394 kcal
Calories
33 g
Protein
30 g
Carbs
16 g
Fat
Estimated, per serving
Good to know
Contains dairyContains nutsContains gluten
Ingredients · per serving
- 1 tsp Dried oregano
- 180 ml Vegetable stock
- 1 medium Lemon
- 1 medium Courgette
- 5 tbsp Basil pesto
- to taste Black pepper
- 300 g Chicken thigh fillets
- 2 tbsp Olive oil
- 200 g Halloumi
- 100 g Couscous
- 200 g Cherry tomatoes
- 1 medium Red onion
- to taste Salt
- to taste Fresh basil
Instructions
- Heat the oven to 220°C/200°C fan. Cube the courgette and red onion into 2cm chunks. Halve the cherry tomatoes (or leave whole if small).
- Marinate the chicken: cube the thighs into 3cm pieces. Toss with 3 tbsp pesto, salt and pepper. Let sit 10 min.
- Tip the veg onto a large baking tray. Drizzle with 1 tbsp olive oil, oregano, salt and pepper. Toss.
- Roast the veg 12 minutes — gives them a head start.
- Add the marinated chicken to the tray, spread amongst the veg.
- Roast 15 minutes.
- Slice the halloumi into 1cm slabs. Pat dry. Add to the tray for the final 10-12 minutes — it should char and crisp at the edges.
- Take the tray out. Squeeze lemon over everything. Scatter fresh basil leaves and a final spoonful of pesto dotted around. Plate over couscous or with crusty bread.
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