BBQ Chicken and Halloumi Flatbread with Sweetcorn and Onions

BBQ chicken and halloumi flatbread with sweetcorn and onions is smoky, sticky, and full of summer flavour. Golden halloumi, caramelised onions, and juicy corn kernels pair perfectly with saucy chicken. This recipe captures the joy of outdoor cooking, though it works just as well on a griddle indoors.

Course Light Lunch, Lunch

Cuisine British, European

Keyword Chicken, Flatbread, grilled chicken, roast chicken

Prep Time 10

Cook Time 20

Minimum marinating time 30

Servings Servings

Calories 648

Author Spooning & Forking

Ingredients

2 Chicken breasts skinless, approx. 300g
200 g Halloumi cheese
2 large Flatbreads
2 cobs Sweetcorn
1 large Red onion sliced into rings
2 tbsp Olive oil
2 tbsp BBQ sauce
1 tbsp Lemon juice
2 cloves Garlic finely grated
½ tsp Smoked paprika
Sea salt to taste
Black pepper freshly ground, to taste
1 handful fresh coriander roughly chopped

Instructions

Prepare the chicken by slicing each breast in half horizontally. Mix olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a bowl, then coat the chicken and marinate for at least 30 minutes.
Preheat a grill pan or barbecue until very hot. Grill the corn cobs until blistered and golden, turning often. Once cooled slightly, slice off the kernels and set aside. Grill the onion rings until softened and charred around the edges. Next, cook the chicken for 3–4 minutes per side until cooked through, brushing each piece with BBQ sauce during the last minute of cooking. Slice into strips. Finally, grill the halloumi slices for 1–2 minutes per side until golden.
Warm the flatbreads briefly, then assemble by spreading a little extra BBQ sauce, layering on chicken, halloumi, corn, and onions, and finishing with fresh coriander.

Nutrition