Chicken and Halloumi Flatbread with Roasted Tomatoes and Basil

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A chicken and halloumi flatbread that celebrates roasted tomatoes

This chicken and halloumi flatbread with roasted tomatoes and basil is one of those recipes that feels almost like a bridge between pizza and flatbread. Slow-roasted cherry tomatoes add sweetness and depth, while fresh basil brings fragrance and colour. The combination of juicy chicken, chewy halloumi, and roasted tomatoes is one I often turn to when I want something a little comforting but still bright.

It’s particularly good when tomatoes are at their best in late summer. Roasting them intensifies their flavour and makes even ordinary supermarket tomatoes taste richer. Paired with a drizzle of olive oil and fresh basil leaves, it turns the flatbread into something simple yet deeply satisfying. For more ideas on how to play with these flavours, you’ll find a variety of styles in our best chicken and halloumi flatbread recipes.

Why roasted tomatoes and basil work with chicken and halloumi

Tomatoes and basil are one of the most reliable pairings in cooking, but when you add halloumi and chicken, you get layers of flavour that feel complete. The roasted tomatoes provide a concentrated sweetness, the basil cuts through with freshness, and halloumi balances everything with saltiness. Chicken brings protein and body, making the flatbread substantial enough for dinner.

If you’re after more Mediterranean-style inspiration, you’ll enjoy the Mediterranean chicken and halloumi flatbread with olives and herbs. For a smoky version, the grilled chicken and halloumi flatbread with charred peppers is a great alternative. And if you want something more indulgent, the crispy chicken and halloumi flatbread with harissa mayo brings spice and crunch.

Ingredients for chicken and halloumi flatbread with roasted tomatoes

For 2 flatbreads:

• 2 boneless, skinless chicken breasts (approx. 300g)
• 200g halloumi cheese
• 2 large flatbreads
• 250g cherry tomatoes, halved
• A handful of fresh basil leaves
• 2 tbsp olive oil
• 1 garlic clove, finely grated
• 1 tsp dried oregano
• Sea salt and black pepper, to taste

Step-by-step method for chicken and halloumi flatbread with roasted tomatoes

Preheat the oven to 180°C. Place halved cherry tomatoes on a baking tray, drizzle with olive oil, season with salt, pepper, garlic, and oregano, and roast for 25–30 minutes until soft and slightly caramelised.

Meanwhile, heat a grill pan and cook chicken breasts for 4–5 minutes per side until cooked through. Rest for 5 minutes before slicing into strips. Grill halloumi slices for 1–2 minutes per side until golden. Warm the flatbreads in the oven or a hot pan.

Assemble by spreading the roasted tomatoes across the flatbreads, topping with chicken and halloumi, and finishing with fresh basil leaves.

Wine and beer pairings for chicken and halloumi flatbread with roasted tomatoes

For wine, a Chianti is a classic Italian red that works beautifully with roasted tomatoes and basil, balancing acidity with savoury notes. If you prefer white, a Verdicchio from Italy is crisp, herbal, and complements the basil nicely.

Beer pairings could include a red ale, which echoes the sweetness of roasted tomatoes while balancing halloumi’s salt. A Kölsch is another excellent option, light and refreshing with just enough body to handle the roasted elements.

FAQ: Chicken and halloumi flatbread with roasted tomatoes

Tips for success with chicken and halloumi flatbread with roasted tomatoes

Don’t rush the roasting — the longer you give the tomatoes, the sweeter and more flavourful they’ll become. Keep an eye on them near the end to make sure they caramelise without burning. Fresh basil should be added right before serving so it doesn’t wilt too much on the hot flatbread. If you want another summer-ready option, try the BBQ chicken and halloumi flatbread with sweetcorn and onions. If you’d like something richer, try the chicken and halloumi flatbread pizza-style with mozzarella.

Storage and reheating chicken and halloumi flatbread with roasted tomatoes

Cooked chicken, roasted tomatoes, and halloumi can all be stored separately in the fridge for up to 2 days. Reheat the chicken and halloumi in a hot pan, and gently warm the tomatoes before assembling on fresh flatbreads.

Ingredient notes and alternatives

If basil isn’t in season, fresh parsley or rocket also work well. You can swap chicken for turkey breast or keep it vegetarian by doubling the halloumi and tomatoes. Gluten-free flatbreads can be used without any adjustments to the recipe.