chicken, halloumi & pepper flatbreads

Chicken & halloumi flatbreads
Chicken, halloumi & pepper flatbreads

This tasty platter is a great dish for a lazy weekend as you can marinate the chicken and roast the vegetables up to a day in advance. In fact, the chicken tastes all the better having spent the night marinating in the fridge. All you then have to do at the last minute is cook the chicken and the halloumi. You can also barbecue the chicken and halloumi instead of using the grill and the oven.

I usually serve this dish with a big salad and my Cucumber and herb yoghurt dip. Another addition that I think is essential is pickled green chillis from a jar – the kind that you might have had with a late-night kebab. If you’d like to make the meal a little more substantial, you could also serve it with Lemon and herb couscous.

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Chicken, halloumi & pepper flatbreads
  1. Preheat the oven to 180C/Gas 6.
  2. Place the chicken in a bowl with the yoghurt, the lemon juice, the coriander, the garlic, the paprika, the cumin and ½ tbsp of the oil. Stir to combine. Cover the bowl and place in the fridge.
  3. Arrange the pepper and onion on a baking sheet. Drizzle over the remaining 2 tbsp oil. Place in the oven and set a timer for 10 minutes.
  4. While the vegetables are roasting, arrange the halloumi on another baking sheet. Once the vegetables have been in the oven for 10 minutes, place the second baking sheet in the oven (without removing the pepper and onion). Set a timer for a further 15 minutes.
  5. Meanwhile, set the grill to a medium-high heat.
  6. Season the marinated chicken with salt and stir to combine. Thread the chicken pieces onto a skewer. Grill for 5-6 minutes on each side.
  7. Place the flatbreads/pittas in the oven and warm for 3-4 minutes.
  1. Arrange the roasted vegetables, halloumi and chicken on a serving platter. Sprinkle the mint over the halloumi.
  2. Serve the platter with the warm flatbreads/pittas and houmous.
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