Haloumi, Zucchini, Chicken Thigh Tray Bake (with Lemon Mustard)

a photo of a tray bake with lemon mustard chicken thighs, zucchini and halloumi

Haloumi, Zucchini, Chicken Thigh Tray Bake (with Lemon Mustard)

We're talkin’ juicy chicken thighs, crispy haloumi, roasted zucchini, all baked together on one glorious sheet pan with a punchy lemon mustard sauce. It’s like summer met comfort food, and they had a hot little oven baby.

Note - ingredients can be approximate which is why there's a variety of measurements used.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine French

Servings

Calories 455 kcal

Equipment

Baking Tray

Ingredients

2 tablespoon Dijon mustard, see note 1
2 tablespoon wholegrain mustard, see note 1
1 lemon , juice and zest
2 cloves garlic minced, see note 2
1 tablespoon dried oregano
Salt and pepper, to taste
Water , as needed for consistency
500 g (1 lb) chicken thighs, boneless, approx.4
180 g (6 ½ oz) halloumi
2 zucchinis, large

Instructions

Prepare

Preheat your oven to 200°C (400°F). Line a large baking tray with parchment or foil if you're into easy clean-up (you are).
Mince 2 cloves garlic minced then mix together with 2 tbsp Dijon mustard, 2 tbsp wholegrain mustard, 1 lemon , 1 tbsp dried oregano, Salt and pepper, Water (if needed for consistency).
Add your 500 g (1 lb) chicken thighs to the sauce and let it sit while you prep the veg.
Slice 2 zucchinis and 180 g (6 ½ oz) halloumi into evenly thick pieces (approx. 5mm).

Cook

Spread everything on the tray. Pour any leftover marinade over the top.
Bake for 25-30 minutes until chicken is golden and reaches 69°C (155°F) and cooked through. It will continue to reach 74°C (160°F) while resting.

Video

Notes

Note 1 - Mustard

The combination of Dijon and Wholegrain mustard provides the most enhanced and in-depth flavour. If you don't have Wholegrain, substitute with additional Dijon. I wouldn't recommend American mustard, but in a pinch, you could use it.

Note 2 - Garlic

I recommend freshly minced garlic for maximum flavour. Serve with This recipe is low-carb as stated, however, to increase the balance, you can serve with Rice, pasta, couscous or even roasted potatoes

Storing

Allow the tray bake to cool at room temperature for approx. 1 hour, then add to airtight containers and store for up to 4 days.

Reheating

Add a splash of water to the sauce, then microwave on 1 minute intervals (flipping the chicken thigh each time). This should take approx. 2-3 minutes).

Freezing

You can freeze in portions for up to 3 months. However, haloumi texture changes slightly once frozen and reheated, but it’s still delish.

Nutrition

Calories: 455kcalCarbohydrates: 8gProtein: 33gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 123mgSodium: 810mgPotassium: 594mgFiber: 3gSugar: 4gVitamin A: 331IUVitamin C: 32mgCalcium: 515mgIron: 2mg

Keyword chicken meal prep, chicken recipe, Meal Prep Recipe

Tried this recipe?Please consider !