This easy, one-pan meal takes less than 10 minutes to get into the oven and is sure to be a fast favorite!
Boneless chicken breasts and cherry tomatoes are tossed in oil and spread on a sheet pan. The chicken is topped with basil and halloumi cheese and baked in the oven. Once the chicken is cooked through the tomatoes continue to cook till they become slightly charred and almost jammy in texture.
This delicious meal is topped with a basil vinaigrette (think pesto’s lighter cousin!) that gets quickly blended in the food processor.
Bright colors, bold flavors and one pan – what more could you ask for?
Basil Halloumi Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 pint cherry or grape tomatoes
- 2/3 cup olive oil, divided
- 2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 1 large bunch basil
- 8-ounce block halloumi cheese
- 2 garlic cloves
- 1 lemon
Preheat the oven to 350 degrees.
Place the chicken, tomatoes, 1/3 cup of the olive oil and 1 teaspoon each of the salt and pepper into a large Ziploc bag. Toss till everything is evenly coated and pour onto a baking sheet. Slice the halloumi and set aside.
Place the largest basil leaves in a single layer atop the chicken and top with the sliced halloumi. Bake for 15 minutes, then turn the oven to broil and cook till the cheese is golden brown (start watching carefully after 2 minutes). Turn the oven back to 350 degrees and transfer the chicken to a serving plate covered loosely with foil. Cook the tomatoes for 10 more minutes, then remove from the oven and add to the plate with the chicken.
Meanwhile place the remaining 1/3 cup of olive oil and 1 teaspoon each of the salt and pepper, along with the garlic in a blender or food processor. Half the lemon and squeeze the juice into the blender. Process for 30 seconds. Add the rest of the basil leaves and process till smooth. Spoon the dressing over the chicken and tomatoes and serve immediately.