Chicken and Halloumi Flatbread with Avocado and Chilli Honey

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A chicken and halloumi flatbread layered with avocado and sweet heat

This chicken and halloumi flatbread with avocado and chilli honey has become a go-to summer recipe in my kitchen. The creaminess of ripe avocado softens the salty bite of halloumi, while a drizzle of warm chilli honey adds a balance of heat and sweetness. It feels fresh enough for warm evenings but satisfying enough to stand as a full dinner.

I often make this when I want something a little more playful than my usual flatbread combinations. The toppings are simple, but the final result tastes layered and interesting. For more variations on this idea, you can explore our best chicken and halloumi flatbread recipes, where I’ve collected all my favourites.

Why avocado and chilli honey work with chicken and halloumi

Halloumi is naturally salty and chewy, which makes it perfect for pairing with something creamy and cooling. Avocado brings that softness, while the chilli honey offers contrast. A quick drizzle elevates the whole flatbread, cutting through the richness of both the chicken and halloumi.

If you enjoy sharper flavours, you might prefer the pulled chicken and halloumi flatbread with pickled red onions. For a smoky option, the grilled chicken and halloumi flatbread with charred peppers works beautifully, while the crispy chicken and halloumi flatbread with harissa mayo is my choice when I want a crunchy finish.

Ingredients for chicken and halloumi flatbread with avocado and chilli honey

For 2 flatbreads

• 2 boneless, skinless chicken breasts (approx. 300g)
• 200g halloumi cheese
• 2 large flatbreads
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• Sea salt and black pepper, to taste

For the chilli honey

• 2 tbsp clear honey
• ½ tsp dried chilli flakes
• Pinch of smoked paprika
• 1 tsp warm water

Step-by-step method for avocado and chilli honey flatbread

Slice chicken breasts into thinner fillets and marinate briefly with olive oil, lemon juice, garlic, salt, and pepper. Cook in a hot pan or grill for 3–4 minutes per side until golden and cooked through. Rest before slicing into strips.

Warm the honey gently with chilli flakes, paprika, and water until runny. Slice halloumi into thick slabs and grill for 1–2 minutes per side until golden. Heat the flatbreads in the same pan until pliable.

Slice the avocado just before serving to avoid browning. Layer chicken and halloumi over the flatbreads, fan avocado slices on top, and drizzle with warm chilli honey. A little lemon zest or fresh coriander works as a garnish. For a more Mediterranean feel, try the chicken and halloumi flatbread with olives and herbs.

Wine and beer pairings for avocado and chilli honey chicken and halloumi flatbread

A crisp New World Sauvignon Blanc matches avocado’s creaminess and cuts through honey’s sweetness. For red, a chilled Gamay has just enough fruit and freshness to complement without overwhelming.

On the beer side, a Kölsch is clean and subtly malty, making it refreshing alongside honey and spice. A hazy pale ale with tropical notes also complements the avocado while balancing chilli heat.

FAQ: chicken and halloumi flatbread with avocado and chilli honey

Tips for success

Keep the chilli honey warm and fluid so it drizzles neatly over the toppings. Don’t prepare avocado too far ahead — freshness is key. Use a properly hot pan to give chicken good colour and halloumi its charred edges. If you’re building a spread, pair this with the BBQ chicken and halloumi flatbread with sweetcorn and onions for a smoky-sweet contrast.

Storage and reheating

Cooked chicken and halloumi can be stored in the fridge for 2 days, then reheated gently in a pan. Flatbreads should be warmed fresh before serving. Avocado should always be sliced at the last minute, while the chilli honey can be stored separately and reheated quickly.

Ingredient notes and alternatives

Chilli honey is made by gently warming clear honey with chilli flakes. Start mild and build heat to taste. Smoked paprika adds depth but can be left out. For dairy-free versions, use vegan halloumi and swap Greek yoghurt for coconut yoghurt if you want a creamy layer. Gluten-free flatbreads work well and stay sturdy once warmed.