Succulent chicken thighs, topped with basil pesto and haloumi and grilled to perfect. A quick family favourite that is no fuss! Serves two small chicken thighs per person.
Preheat the oven to 200C / 392F and line a baking tray with baking paper.
In a small bowl, toss the chicken thighs and cherry tomatoes with the oil, salt and pepper. Spread onto the prepared baking tray.
Top each chicken thigh with 1/2 tablespoon pesto. Cut the haloumi into 8 strips or triangles and put on top of the pesto coated chicken.
Bake for 20 minutes, remove from the oven and drain excess liquid. Squeeze the lemon over the haloumi and return to the oven for a further 10 - 12 minutes until the cheese is golden and chicken cooked through.
Serve with baby basil leaves or rocket salad.
Keto Pesto Chicken Bake https://aussieketoqueen.com/keto-pesto-chicken-bake-haloumi/ January 22, 2018