Ingredients for 4 servings:
2 chicken breasts
8 oz halloumi cheese (I have also used bread cheese or mozzarella if you cant find halloumi)
2 cartons cherry tomato
4 leaves fresh basil, large
2 teaspoons salt
2 teaspoons pepper
⅓ cup olive oil
Store-bought Pesto OR make your own-
Nut-less Pesto:
⅓ cup olive oil
3 cloves garlic
2 large handfuls fresh basil
1 teaspoon salt
1 teaspoon pepper
½ lemon, juiced
Directions:
Preheat your oven to 350˚F / 175˚ C
Cut block of halloumi into three to four even slices. Set aside.
Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken in and massage until everything is evenly coated in the seasoned oil.
Dump everything onto a foil lined baking sheet. Top the chicken with the large basil leaves and then the slices of halloumi.
Bake for 15 minutes at 350˚, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked. (internal temp >165)
Take the chicken out and let it rest on a plate and continue to cook the tomatoes for 10 more minutes back on 350˚ F. (They will become super sweet and have a great concentrated tomato flavor!)
For the pesto add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.
Top your cooked chicken and tomatoes with your pesto and enjoy !