Speedy Seared Lemon Pepper Chicken & Halloumi
with Asparagus & Avocado Salad0.0(0)
Calories
:
806 kcalProtein
:
62.1g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Under 30g carbs
Allergens:
- Milk
Zest up the dinner table with succulent chicken breast, coated in our kiwi spice blend. Team it with the ultimate green salad made up of tender asparagus stems, leafy greens and creamy avocado for a light, yet flavour-packed meal. *This recipe is under 650kcal per serving.*
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Asparagus
1
Avocado
2
Garlic
1 packet
Halloumi
(Contains: Milk; )
320 g
Chicken Breast
1 sachet
Seasoning Blend
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Nutrition Values
Calories806 kcal
Energy (kJ)3370 kJ
Fat75.4 g
of which saturates20.2 g
Carbohydrate12.6 g
of which sugars8.7 g
Dietary Fibre6.1 g
Protein62.1 g
Sodium1590 mg
Potassium116 mg
Calcium0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Trim ends of asparagus and cut in half.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. Transfer to a large bowl, season and allow to cool slightly.
2
- Meanwhile, slice avocado in half, scoop out flesh and roughly chop.
- Cut halloumi into 1cm slices.
- Thinly slice garlic.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
3
- When the asparagus is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute of cook time, add lemon pepper seasoning and garlic, and cook until fragrant.
- Remove pan from heat, add the honey, turning chicken to coat. Transfer to a plate and cover to keep warm.
- Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side.
TIP: The chicken is cooked when it is no longer pink inside.
4
- To the bowl with cooled asparagus, add mixed salad leaves, avocado, a drizzle of olive oil and balsamic vinegar. Toss to coat and season to taste.
- Slice chicken.
- Divide asparagus salad, halloumi and lemon pepper chicken between plates. Enjoy!
