Honey-Mustard Chicken with Halloumi and Grilled Asparagus - photo 1
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Honey-Mustard Chicken with Halloumi and Grilled Asparagus

Pikantne Main Dishes Lunches Grilling 60 min Easy 18 wyświetleń ~17.76 PLN - (0)
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Description

This is the perfect dish for one person, combining the elegance of a restaurant meal with the simplicity and speed of preparation in the comfort of your home. Juicy chicken breast, marinated in an aromatic, sweet and spicy emulsion of honey, Dijon mustard, and fresh garlic, gains appetizing grill marks and a deep, caramelized flavor on the grill pan. It is accompanied by Cypriot halloumi cheese, which becomes crispy on the outside and wonderfully stretchy on the inside when grilled, offering the perfect salty counterpoint to the sweetness of the marinade. Fresh green asparagus completes the dish, with its delicate bitterness and crunch breaking through the richness of flavors. The dish is not only delicious but also balanced – providing protein, healthy fats, and vitamins. Served on a plate, it creates a colorful, appetizing composition that proves that cooking for yourself can be a true pleasure and a culinary adventure.

Ingredients (12)

Servings:
1
  • Chicken breast 150 g
  • Halloumi cheese 80 g
  • Green asparagus 100 g
  • Extra virgin olive oil 0.2 łyżek
  • Dijon mustard 15 g
  • Liquid honey 20 g
  • Lemon juice 15 ml
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Fresh mint 0.2 pęczków
💰 Szacowany koszt dania: ~17.76 PLN

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and preparation of the chicken

1

Prepare the marinade. In a small bowl, combine honey, Dijon mustard, and one tablespoon of olive oil. Peel a clove of garlic, then finely chop it or press it through a garlic press. Add the garlic to the bowl. Squeeze in lemon juice, add a pinch of salt and pepper. Whisk everything together vigorously with a small whisk or fork until a smooth, uniform emulsion with the consistency of a thick sauce is formed.

Ingredients: Liquid honey, Dijon mustard, Extra virgin olive oil, Garlic, Lemon juice, Salt, Pieprz czarny świeżo mielony
Use a small bowl to make it easier to combine the ingredients. If the honey is crystallized, warm it for a moment in a water bath or microwave to make it liquid. Thorough mixing is key to blending the flavors.
2

Prepare the chicken breast. Place it on a cutting board and pat it dry with a paper towel. Trim any membranes or excess fat. To ensure the meat cooks evenly, slice it in half lengthwise, but not all the way through – so you can open it like a book. Then gently pound it with your hand or a meat mallet (through plastic wrap) to a uniform thickness of about 1.5 cm.

Ingredients: Chicken breast
Use a sharp knife for precise scoring. Even thickness of the meat is the secret to juicy and evenly cooked chicken. Do not pound it too hard to avoid damaging the fiber structure.
3

Marinate the chicken. Transfer the prepared piece of meat to a bowl with the marinade. Coat it thoroughly on all sides, using a silicone brush or simply your hands. Make sure the entire surface is covered with the sauce. Cover the bowl with plastic wrap and set it in the refrigerator for at least 30 minutes. The longer it marinates (even for a few hours), the more intense the flavor will be.

Ingredients: Chicken breast
Marinating at room temperature will speed up the process, but if you have more time, the refrigerator is a safer option. You can prepare the chicken in the morning so it's ready for the evening meal.

Preparation of vegetables and cheese

4

Prepare the asparagus. Wash them under running water. Hold each asparagus at both ends and bend it – it will break at the point where the tough, woody part ends. Discard the tough ends. Transfer the asparagus to a bowl, drizzle with the remaining tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Gently mix with your hands to ensure each asparagus is coated with a thin layer of oil.

Ingredients: Green asparagus, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
This is the simplest way to remove the woody parts of asparagus. You don't need to use a knife. If the asparagus is very thick, you can cut it in half lengthwise to grill it faster.
5

Prepare the halloumi cheese. Remove it from the packaging and dry it very thoroughly with a paper towel on all sides. This is crucial for the cheese to brown nicely instead of boiling. Cut the cheese into two thick slices, about 1-1.5 cm thick.

Ingredients: Halloumi cheese
Do not skip the drying step! Moist cheese will splatter in the pan and won't achieve the characteristic crispy strips. There's no need to salt it; it's salty enough by nature.

Grilling

6

Preheat the grill pan over medium-high heat. It needs to be really hot before you place anything on it. To check if it's ready, sprinkle a few drops of water on it – they should sizzle and evaporate immediately. Do not add any fat to the pan just yet.

Use a heavy cast iron grill pan for the best results. Properly heating the pan is the secret to achieving beautiful grill marks and preventing food from sticking.
7

Grill the chicken. Remove the meat from the marinade, allowing the excess sauce to drip back into the bowl. Place the chicken on a heated skillet. You will hear the characteristic sizzling. Fry for about 4-5 minutes on one side until clear, dark stripes appear. Do not move the meat while frying! After this time, flip it to the other side using tongs and fry for another 4-5 minutes. The chicken is ready when it is firm to the touch, and clear juices run out when lightly cut.

Ingredients: Chicken breast
Use kitchen tongs, not a fork, to turn the meat. Piercing with a fork causes loss of juiciness. The grilling time depends on the thickness of the meat, so watch it closely. The honey in the marinade can burn, so monitor the burner’s heat.
8

Resting the meat. Remove the grilled chicken from the pan and transfer it to a cutting board or plate. Loosely cover it with a piece of aluminum foil and let it rest for 5 minutes. This step is extremely important – it allows the juices to redistribute evenly throughout the piece of meat, making it incredibly juicy.

Don't skip this step! If you cut the chicken right after taking it off the pan, all the valuable juices will flow out onto the board, and the meat will be dry. The resting time will perfectly align with the grilling time of the sides.
9

Grill the asparagus and halloumi. In the same pan where the chicken was cooked, lay the asparagus in a single layer. Grill for about 3-4 minutes, turning halfway through, until they are slightly tender but still crisp, with visible grill marks. Remove the asparagus to a plate. Next, place the slices of halloumi in the pan. Fry for about 2 minutes on each side, until the cheese is golden brown and has beautiful stripes.

Ingredients: Green asparagus, Halloumi cheese
Do not wash the pan after cooking the chicken – the flavors left on it will enhance the vegetables and cheese. Grill the halloumi just before serving, as it is best hot when it is soft and stretchy.

Serving

10

Assemble the dish. Slice the rested chicken into 1 cm thick pieces, against the grain. On a plate, arrange the grilled asparagus, place the chicken slices on top, and add the hot slices of halloumi cheese beside them. Drizzle with the juices that collected on the board during the resting of the meat. Optionally, sprinkle with chili flakes for a bit of heat and garnish with fresh mint leaves.

Ingredients: Chili flakes, Fresh mint
Slicing the meat against the grain makes it more tender. Serve the dish immediately while all the ingredients are warm. The visual effect is just as important as the taste!

Fun Fact

💡

Halloumi cheese comes from Cyprus and is traditionally made from sheep and goat milk. Its unique feature is a very high melting point, which allows it to be fried and grilled without the fear of it falling apart. In Cypriot culture, it is often served in the summer with watermelon as a refreshing snack.

Best for

Szybki obiad w tygodniu Elegancka kolacja dla jednej osoby Lekki posiłek po treningu Zdrowy lunch na wynos

Tips

🍽️ Serving

The dish is complete on its own, but it can be served with a wedge of lemon for drizzling. It also pairs wonderfully with a light arugula salad with cherry tomatoes and vinaigrette, or a slice of crispy baguette to soak up the delicious sauce from the plate.

🥡 Storage

It tastes best right after preparation. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place the ingredients in a dry skillet over low heat. Avoid the microwave, as it will make the chicken rubbery and the cheese will lose its crispness.

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