Chicken With Burnt Lemons And Haloumi | Donna Hay
This express chicken and haloumi bake leaves you with a gorgeous pool of sweet, citrusy, herby tray juices to drag each bite through.
Ingredients
- 12 sprigs marjoram or oregano
- 2 lemons, cut into six wedges each
- 2 tablespoons extra virgin olive oil
- 4 x small 180g chicken breast fillets, trimmed
- 200g haloumi, sliced
- 2 tablespoons honey
- sea salt and cracked black pepper
- 4 cups (100g) baby spinach leaves
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