Chicken Breast with Garlic Zucchini Noodles & Grilled Haloumi

Method

1. To cook the chicken breasts, drizzle with olive oil and season with sea salt. Heat a heavy-based frying pan over a medium heat, add a tablespoon of olive oil and cook the chicken breast until golden brown on the first side (approximately 10 minutes). Turn the chicken breast over, reduce heat, cover and cook for a further 10 minutes. Allow to rest for 5 minutes. While the chicken is resting, prepare the noodles and halloumi.
2. To prepare the zucchini noodles, remove the ends of the zucchini, using a mandolin cut the zucchini into noodles using the julienne blade, alternately cut the zucchini into thin ribbons with a sharp knife then cut into ribbons.
3. Heat a frying pan over a medium heat, add 1 tbsp of olive oil and fry the halloumi for 1–2 minutes on each side or until golden brown. Remove from the pan and set aside. Add another tablespoon of olive oil to the pan along with the butter. Add the garlic and cook for a few minutes. Place the zucchini noodles in the pan, season with sea salt and black pepper, add the chopped parsley and toss for 1–2 minutes, then serve.
4. Serve the noodles onto warmed plates, add the chicken breast, top with the haloumi slices and garnish with the olives and parsley leaves, drizzle with extra olive oil and sprinkle with black pepper.

1. Find Barossa Fine Foods chicken breast fillets in select independent supermarkets across Australia, or visit your local retail store in South Australia.