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Photo of Chicken, haloumi and asparagus by WW

Chicken, haloumi and asparagus

Total Time
35 min
20 min
15 min
Juicy asparagus always pairs well with salty haloumi and here, teamed with tender chicken breast and a bright lemon and Dijon dressing, it’s beyond delicious



3 bunch(es), trimmed

Skinless chicken breast

540 g, (4 x 150g), fat trimmed

Ground cumin

1 tsp

Haloumi cheese

120 g, cut into 1cm thick slices

Olive oil

1 tbs

Dijon mustard

1 tsp


¼ cup(s), (60ml), white wine


1 clove(s), crushed

Cherry tomatoes

125 g, quartered

Preserved lemon

1 tbs, finely chopped

Red onion

¼ small, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Boil, steam or microwave asparagus until just tender. Drain and refresh in a large bowl of cold water. Drain. Cut thick spears in half lengthways.
  2. Sprinkle chicken with ground cumin. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes each side or until cooked through. Remove from pan and cover to keep warm. Lightly spray same pan with oil and heat over high heat. Cook haloumi for 1–2 minutes each side or until golden.
  3. Meanwhile, whisk oil, mustard, vinegar and garlic in a small bowl until combined. Divide asparagus among serving plates. Top with chicken and haloumi. Sprinkle with tomatoes, preserved lemon and onion. Serve drizzled with dressing.