Grilled Chicken and Halloumi Flatbread with Charred Peppers

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A summer-ready chicken and halloumi flatbread

When the weather warms up, I always find myself turning to recipes that feel light yet satisfying, and this grilled chicken and halloumi flatbread with charred peppers has become one of my go-to meals. The flatbread acts as a canvas for smoky, grilled chicken and that glorious squeak of halloumi. Add in blistered red and yellow peppers, and it turns into a dish that tastes like late summer evenings spent outside. It’s a recipe I often pull out for a quick weeknight dinner, but I’ve also made it for friends at a barbecue, and it disappeared in minutes.

Flatbreads are brilliant because they’re versatile, they can carry bold spices, fresh herbs, or tangy sauces. What makes this particular chicken and halloumi flatbread stand out is the balance: salty cheese, juicy meat, and sweet charred vegetables. It feels rustic and unfussy, but the colours alone make it dinner party-worthy. If you’ve ever wondered how to bring a bit of Mediterranean sunshine to your plate, this recipe is one of the easiest ways to do it. For more ideas, check out our best chicken and halloumi flatbread recipes.

Why grilled chicken and halloumi work so well

Chicken is mild, lean, and it soaks up marinades beautifully, while halloumi adds contrast with its briny richness and unique texture. Grilling both together makes sense because the char adds depth, and the slight caramelisation on the halloumi keeps it from feeling too heavy. Paired with peppers that have just enough blackened skin to be sweet and smoky, it feels like a complete meal without needing much else.

I’ve tried versions of this dish with courgettes or aubergine, but peppers win every time because of their natural sweetness. If you prefer stronger seasoning, you might enjoy the way spices are layered in my spiced chicken and halloumi flatbread with garlic yoghurt sauce. For a more relaxed, outdoor-friendly variation, you could also look at the BBQ chicken and halloumi flatbread with sweetcorn and onions, which is another family favourite. For another Mediterranean-style variation, I recommend trying my Mediterranean chicken and halloumi flatbread with olives and herbs, which leans more towards bright, herb-heavy flavours.

Ingredients for grilled chicken and halloumi flatbread

For 2 large flatbreads:

• 2 boneless, skinless chicken breasts (approx. 300g)
• 200g halloumi cheese
• 2 large flatbreads (store-bought or homemade)
• 2 mixed peppers (red and yellow), sliced into thick strips
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, finely grated
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chilli flakes
• Sea salt and black pepper, to taste
• 2 tbsp Greek yoghurt (for serving, optional)
• Fresh parsley or coriander, roughly chopped

Step-by-step method for grilled chicken and halloumi flatbread

Start by marinating the chicken. Slice each breast in half horizontally so they cook quickly and evenly. In a bowl, combine the olive oil, lemon juice, garlic, smoked paprika, cumin, chilli flakes, salt, and pepper. Add the chicken pieces, turn them so they’re well coated, and leave them to marinate for at least 30 minutes, or ideally overnight in the fridge.

When ready to cook, heat a grill pan or barbecue until smoking hot. Lay the pepper strips down first and let them blister on each side until softened and slightly blackened, then remove and set aside. Next, grill the chicken for 3–4 minutes per side until golden and cooked through. While the chicken rests, slice the halloumi into thick slabs and grill for 1–2 minutes per side until marked with char lines but still soft in the middle. Warm the flatbreads briefly on the grill before assembling.

To build the flatbreads, slice the chicken and lay it across each flatbread, top with the halloumi, scatter over the charred peppers, and add a spoonful of yoghurt if you like. Finish with fresh parsley or coriander, then serve warm. It’s messy, juicy, and just the right amount of indulgent.

Wine and beer pairings for chicken and halloumi flatbread

I find that crisp white wines work beautifully here. A Sauvignon Blanc from Marlborough brings zesty acidity that cuts through the richness of the cheese, while a Spanish Albariño offers stone fruit notes that echo the sweetness of the peppers. For reds, keep it light, but honestly, whites shine brightest with this one.

If you’re leaning towards beer, a Belgian wheat beer is a natural choice. It’s citrusy, lightly spiced, and refreshing against the saltiness of halloumi. A pale ale with a slightly hoppy, fruity edge also complements the smoky chicken without overpowering it.

Frequently asked questions about grilled chicken and halloumi flatbread

Tips for success with grilled chicken and halloumi flatbread

The key is heat, your pan or grill needs to be scorching before you add the chicken, halloumi, or peppers. Without enough heat, the cheese will stick and the peppers will steam instead of charring. I’ve also found that resting the chicken for a few minutes before slicing keeps the flatbread juicy. If you’re making a spread for friends, grill all your fillings, lay them out, and let everyone build their own chicken and halloumi flatbread.

Storage and reheating chicken and halloumi flatbread

Once assembled, this flatbread is best eaten straight away. If you want to store leftovers, keep the chicken, peppers, and halloumi separate in airtight containers in the fridge for up to 2 days. Reheat the chicken and peppers gently in a pan, and give the halloumi a quick re-grill to bring back its texture. Always warm the flatbread fresh, as reheated bread tends to turn tough.

Ingredient notes and alternatives

If you can’t find halloumi, try grilling paneer or a firm feta, though the texture won’t be quite the same, they both bring a salty kick. For a dairy-free version, swap halloumi for marinated tofu slabs. The yoghurt can be replaced with a dairy-free alternative like coconut yoghurt. And if you’d like to make it spicier, add a drizzle of harissa paste or chilli oil before serving.