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Chicken, Haloumi & Asparagus

Chicken, Haloumi & Asparagus recipe, brought to you by MiNDFOOD.

Chicken, Haloumi & Asparagus

3 bunches asparagus

4 x 150g lean chicken breast fillets, fat trimmed

1 tsp ground cumin

120g haloumi cheese, cut into 1cm-thick slices (see Quick Tip p95)

1 tbs extra-virgin olive oil

1 tsp Dijon mustard

¼ cup (60ml) white wine vinegar

1 small garlic clove, crushed

125g cherry tomatoes, quartered

1 tbs finely chopped preserved lemon (see Quick Tip opposite)

¼ small red onion, finely chopped

1 Boil, steam or microwave asparagus until just tender. Drain and refresh in a large bowl of cold water. Drain. Cut thick spears in half lengthways.

2 Sprinkle chicken with ground cumin. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes each side or until cooked through. Remove from pan and cover to keep warm. Lightly spray same pan with oil and heat over high heat. Cook haloumi for 1–2 minutes each side or until golden.

3 Meanwhile, whisk oil, mustard, vinegar and garlic in a small bowl until combined. Divide asparagus among serving plates. Top with chicken and haloumi. Sprinkle with tomatoes, preserved lemon and onion. Serve drizzled with dressing.

Serve with: Couscous salad.

Place 1 cup (200g) couscous in a large heatproof bowl.

Add 1 cup (250ml) boiling water.

Stir, cover and set aside for 5 minutes or until liquid is absorbed. Scrape with 
a fork to separate grains.

Add 1 cup grated carrot, 1 cup grated zucchini, ½ cup thawed frozen corn kernels and 2 tablespoons chopped fresh coriander and toss to combine. Add 5 ProPoints values per serve.

Quick tip: Preserved lemons are available at larger supermarkets and specialty food stores. Discard pulp and rinse well before slicing. If unavailable use finely grated lemon rind.

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