The Sunday roast's quick cousin, one-tray bakes save time and washing up and pack plenty of flavour.

Serves
2

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 3.3 (232 votes)
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Ingredients

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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat oven to 180°C (350°F).

2. Place the chicken, haloumi, zest and lemon thyme in a ceramic baking dish. Combine the oil and honey and pour over.

3. Bake for 18–20 minutes or until chicken is cooked through. Serve with a fig and rocket salad.

 

Watch double episodes of Donna Hay: Fast, Fresh, Simple Thursdays 7.30pm on SBS Food Channel 33 from 7 November.