Zesty Honey-Glazed Chicken & Halloumi
with Broccoli & Brussels Sprout Salad
- Milk
Zest up the dinner table with succulent chicken breast, coated in our tangy lemon pepper seasoning. 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.
Ingredients
2
Garlic
320 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
1
Broccoli
1 packet
Brussels Sprouts
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
- Thinly slice garlic.
- Slice Brussels sprouts.
- Chop broccoli (including stalk!) into small florets.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add broccoli and Brussels sprous and cook, tossing, until softened, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a large bowl. • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
TIP: Add a dash of water to the pan to help speed up the cooking process.
- 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 cook until fragrant.
- Remove pan from heat, add the honey, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
- To the bowl with the cooked veggies, add mixed salad leaves, a drizzle of olive oil and balsamic vinegar. Toss to coat and season to taste.
- Slice chicken.
- Divide broccoli and Brussels salad. Top with lemon pepper chicken and halloumi between plates. Enjoy!
