Chicken and Halloumi Flatbread with Avocado and Chilli Honey

Chicken and halloumi flatbread with avocado and chilli honey balances creamy, salty, and sweet-spicy flavours. Ripe avocado softens the chew of halloumi, while warm chilli honey adds contrast. It’s a flatbread that feels summery and vibrant, perfect for evenings when you want something different but simple.

Course Light Lunch, Lunch

Cuisine British, European

Keyword 30 minute meal, Chicken, Flatbread, grilled chicken

Prep Time 10

Cook Time 15

Servings Servings

Calories 612

Author Spooning & Forking

Ingredients

2 Chicken breasts skinless, approx. 300g
200 g Halloumi cheese
2 large Flatbreads
1 Avocado ripe
2 tbsp Olive oil
1 tbsp Lemon juice
1 clove Garlic finely grated
Sea salt to taste
Black pepper freshly ground, to taste

For the chilli honey

2 tbsp Honey runny, clear
½ tsp Chilli flakes
1 pinch Smoked paprika
1 tsp Water warm

Instructions

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.

Nutrition