Cheesy chicken and vegetables
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Time to make:
20 mins, prep 5 mins, cook 15 mins
$4.23 per serve
(at time of publication)
Full ingredients list:
- 1/2 cup low-fat Greek yoghurt
- 1 small orange, finely grated rind, juiced
- 80g haloumi cheese, cut into 1cm thick slices
- olive oil spray
- 500g chicken tenderloins
- 1 teaspoon olive oil
- 1 large carrot, peeled, halved lengthways, thinly sliced
- 3 green onions, thinly sliced
- 2 bunch broccollini, trimmed
Nutritional information (per serve)
Instructions and steps:
Step 1 Whisk yoghurt and orange rind and 2 tablespoons juice in a bowl until well combined. Heat a non-stick frying pan over medium-high heat. Spray cheese slices with olive oil. Add to pan and cook for 1–2 minutes on each side or until golden. Transfer to a plate. Tear cheese into pieces.
Step 2 Return pan to heat. Spray tenderloins with olive oil. Add to pan. Cook for 3 minutes on each side or until golden and cooked through. Thickly slice chicken.
Step 3 Add oil to pan, heat over medium heat. Add carrot and cook for 3 minutes or until tender. Add green onions and broccollini. Add 1 tablespoon of water and cover pan. Cook for 2 minutes or until vegetables are tender. Spoon vegetables onto serving plates. Top with chicken, yoghurt sauce and haloumi. Serve.
About this recipe
First published: August 2009