Mediterranean Chicken and Halloumi Flatbread with Olives and Herbs

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A chicken and halloumi flatbread inspired by the Med

This Mediterranean chicken and halloumi flatbread with olives and herbs is one of those dishes that feels like a quick holiday escape. I first made it during late spring when fresh herbs were starting to take over my windowsill pots, and since then it’s become a favourite for al fresco dinners. The balance of marinated chicken, warm flatbread, briny olives, and fresh herbs is light enough for a summer lunch but filling enough to make a proper dinner.

Flatbreads are brilliant for soaking up bold flavours, and the Mediterranean approach makes perfect sense here. Halloumi grills beautifully and holds its shape, while the chicken carries all the lemon and garlic notes of a simple marinade. A scattering of parsley, mint, and oregano lifts everything, and the olives bring a briny punch that cuts through the richness. If you’re curious about more ways to bring Mediterranean sunshine into your cooking, you’ll find a handful of variations in our best chicken and halloumi flatbread recipes.

Why olives and herbs elevate chicken and halloumi flatbread

Chicken and halloumi are delicious on their own, but the herbs are what make this recipe sing. Fresh mint adds brightness, parsley keeps it earthy, and oregano gives that distinct Mediterranean depth. Olives, whether green or black, deliver saltiness and acidity, making every bite feel more rounded. The beauty of this dish is that you can adjust the balance depending on what you have to hand, more mint for a cooling effect in summer, or extra oregano if you want something headier in autumn.

I often serve this with a big salad, though it’s satisfying on its own. If you prefer something with a little heat, you might like the way I layer spices in my spiced chicken and halloumi flatbread with garlic yoghurt sauce. For a slightly smokier option, the grilled chicken and halloumi flatbread with charred peppers is another favourite of mine. If you’d like a sweeter contrast, consider pairing this with the chicken and halloumi flatbread with roasted tomatoes and basil.

Ingredients for Mediterranean 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)
• 75g mixed olives, pitted and halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, finely grated
• ½ tsp dried oregano
• ½ tsp paprika
• Sea salt and black pepper, to taste
• A small bunch of fresh parsley, chopped
• A handful of fresh mint leaves, chopped

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

Start by preparing the chicken. Slice each breast in half lengthwise so they cook more quickly. In a bowl, mix together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken, coat thoroughly, and let it marinate for at least 30 minutes, though longer gives better flavour.

Heat a grill pan or barbecue until hot. Grill the chicken for 3–4 minutes per side until cooked through with golden edges, then set aside to rest. Slice the halloumi into thick slabs and grill for 1–2 minutes per side until marked with char lines. Warm the flatbreads on the grill for 30 seconds, then remove.

To assemble, slice the chicken and arrange it across the flatbreads, layer the halloumi on top, scatter over the olives, and finish with fresh parsley and mint. A drizzle of olive oil right before serving ties everything together.

Wine and beer pairings for Mediterranean chicken and halloumi flatbread

The Mediterranean flavours call for wines that are bright and aromatic. A Vermentino from Sardinia has citrus and floral notes that pair beautifully with mint and parsley. A Provençal Rosé is also a wonderful choice — light, crisp, and perfect for summer evenings.

For beer, a Helles lager works because it’s crisp, clean, and won’t overpower the herbs. A session IPA also fits well, with its slightly bitter, fruity notes cutting nicely through the halloumi and olives.

Frequently asked questions about Mediterranean chicken and halloumi flatbread

Tips for success with Mediterranean chicken and halloumi flatbread

Let the chicken rest for a few minutes before slicing, so the juices stay in the meat and don’t soak into the bread. Don’t skip the fresh herbs, as they transform the flavour from good to special. If you want to make it more filling, add a spoonful of hummus to the flatbread before layering the chicken and cheese, it complements the olives beautifully. This trick works well if you’re preparing a spread alongside my grilled chicken and halloumi flatbread with charred peppers.

Storage and reheating Mediterranean chicken and halloumi flatbread

Store the grilled chicken, halloumi, and olives separately in airtight containers in the fridge for up to 2 days. To reheat, warm the chicken gently in a pan and re-grill the halloumi for best texture. Always heat the flatbreads fresh so they stay soft.

Ingredient notes and alternatives

If you’re not keen on olives, try capers for a similar salty tang. For a dairy-free option, swap halloumi for marinated tofu grilled until crisp. Gluten-free flatbreads are widely available now and work just as well. If mint isn’t in season, use basil instead for a softer, sweeter note.