chicken with haloumi & honey

Being a long standing fan of Donna Hay, I bought her latest cookbook fast, fresh and simple during the Christmas sales.

I’m so glad I did! The recipes are just as the title suggests and it seems that Donna’s mammoth weight loss has influenced her recipes because they are a lot lighter in butter & oil. perfecto!

Donna Hay before
Donna Hay after


  • 2 x 200g chicken breast fillets, trimmed
  • 150g haloumi, cut into 4 slices
  • 1 tablespoon shredded lemon zest
  • 6 sprigs lemon thyme
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • fig and rocket (arugula) salad, to serve

  • Method

  • Preheat oven to 180°C (350°F).
  • Place the chicken, haloumi, zest and lemon thyme in a ceramic baking dish.
  • chicken, haloumi, thyme & lemon
  • Combine the oil and honey and pour over.
  • Bake for 18–20 minutes or until chicken is cooked through.
  • deliciously baked & golden!
  • Serve with a fig and rocket salad.
  • ψ

    As with almost every recipe, I can’t help myself from straying just a little…here my deviation is that I used a Tetsuya’s vinaigrette dressing (a lovely pressie from Neen!) for the fig & rocket salad and added heirloom cherry tomatoes. Also, after zesting the lemon, I cut it up in quarters and added it to the dish before cooking. I love the lemony flavour with chicken and thought this would intensify the taste; which it did.

    Tetsuya's Tasmanian Pepper Berries & Honey Vinegar (for the rocket & fig salad)
    Bon Appétit!

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