Bacon wrapped, Cypriot halloumi cheese stuffed chicken breast served alongside baked courgette fries, side salad and an Udo's Ultimate Oil Blend salad dressing.

Serves 1

Ingredients 

• 1 large chicken breast
• 40g slice of Cypriot Halloumi cheese
• 2 slices of bacon
• Pinch of sumac
• 1 large courgettes, sliced
• Cherry tomatoes
• 4 mushrooms, sliced
• Handful of leafy greens (spinach, rocket)
• ¼ red onion, sliced
• ½ yellow pepper, sliced
• 4 strawberries, trimmed and sliced
• Garlic granules
• Salt
• Pepper
• 2 tsp runny honey

For the dressing:

• 2 tablespoons Udo’s Ultimate Oil Blend
• 2 tablespoons balsamic vinegar
• Juice of 1/23 a lemon
• Cracked black pepper
• Pink Himalayan sea salt

Method

1. Pre-heat oven to 190 degrees C. Slice chicken breast lengthways to open it up like a butterfly. Place your halloumi cheese in the centre before folding it back together and wrapping in the bacon.
2. Sprinkle on the sumac and black pepper before placing on a baking tray and baking for 30 minutes or until cooked.
3. Place the courgette, cherry tomatoes and mushrooms on a separate baking tray, sprinkle with the garlic granules, salt and pepper and finish with a drizzle of honey. Bake for 25 minutes until soft.
4. Meanwhile prepare the salad using the remaining ingredients. Whisk together the dressing and drizzle 2tbsp over the salad.
5. Complete the salad by adding the cooked mushrooms and serve alongside the chicken and vegetables. Enjoy!